Ampalaya helps enhance the body’s immune system to ward off infections. In this salad, bitter ampalaya shares the salad with sweetish shrimps. (Don’t worry, I mixed headless shrimp into the salad, to cut the cholesterol content of this seafood.)

Serves 4 to 5 Prep Time 30 minutes Cooking Time 10 to 15 minutes

Ingredients:

• 1 small bitter gourd (ampalaya), washed and sliced
• 1/4 kilo small shrimps, washed and boiled
• salt and ground pepper
• 1 tablespoon honey
• 1/2 cup cottage cheese, drained

Instructions:

1. Wash ampalaya slices three times. Set aside.
2. Shell the shrimps then toss together with the ampalaya slices. Season with salt and pepper then pour in the honey.
3. Toss in cottage cheese. Mix well. Chill for 2 hours before serving.

Serving tip This side salad tastes better (read: a lot less bitter) when served cold. Refrigerate it for two to three hours before serving.

source: [yummy.ph]