Kangkong and Camote Tops Salad


1 cup kangkong leaves
1 cup camote tops
1 medium sweet camote, bolied and cubes
2 eggs, slices
3 tomatoes, slices
1 bulb red onion, chopped
1/4 cup calamansi juice
1 clove garlic, minced
1/4 teaspoon sugar
salt to taste


Boil water. Blanch kangkong leaves and camote tops. Drain. Set aside. Boil eggs, remove shells and  convert to slices. In a platter, arrange kangkong leaves and camote tops according to artistic design. Top with sweet camote, tomatoes and eggs. Sprinkle with red onions.


In a bowl, combine calamansi juice, garlic, sugar and salt to taste. Stir. Serve kangkong and camote tops with the prepared dressing.

kangkong kamote salad


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