CRUNCHY SAYOTE LEAVES SALAD

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ING.


Sayote stalks and leaves

Medium ripe tomatoes, chopped or rings

Red onion, chopped or rings

Cane or coconut vinegar (I used banana vinegar, so aromatic)

Dashes of salt and pepper

Optional: chopped/cubed cucumber



PROCEDURE:

Separate the sayote leaves from stalks. Cut the stalks 2 inches long and easily peel off the thin layer of skin and discard the vine. Wash carefully.

Boil water, and place the washed sayote leaves and stalks for two minutes and drain.

Place the drained sayote leaves and stalks in a salad bowl and let cool. Then add the tomatoes, onion, cucumber and vinegar. Toss and add salt and pepper to taste.

Enjoy the crunchiness of Sayote leaves and stalks.

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