Recipes for Hotness: Fern Salad with Mango Vinaigrette

Pako = a type of edible wild fern that thrives on the sides of rivers and streams. This baby has edible ferns, turnips, cucumbers, tomatoes, onions and tofu. The best part is this awesome mango vinaigrette dressing! This pic was taken @ our fave vegetarian restaurant in Naga City. I loved the dressing so much that we learned how to make our own. It’s easy, cost-effective and addictive –in a good way. ^^ At home, I like mixing and matching this mango vinaigrette with different types of fruits. I personally prefer using it on a bed of fresh organic lettuce with slices of apples, mangoes and pineapples. Mangoes are like my favorite fruit ever!

fern salad

mango vinaigrette recipe:
1 part apple cider vinegar—I use Bragg’s

3 parts olive oil

a pinch of salt

less than a pinch of fine black pepper

2 ripe mangoes

raw wild natural honey to sweeten — just adjust the sweetness according to your preference

mix all of this stuff in a blender. that’s it. seriously. 🙂

p.s. keep the dressing refrigerated. ^^ idk about the shelf life cos i consume jars and jars of this thing but it’ll be fine for an entire week.when it separates, i just mix it again w/ the blender. also, you may use grapeseed oil as a substitute if you don’t like the taste of olive oil. i prefer grapeseed oil coz it has a more subtle taste hence, it doesn’t tend to overpower my precious mangoes ^^

xO- kz