Friday, November 21, 2014

[RECIPE] Alugbati (Spinach Vine) and Grilled Spiced Squash Salad with Soy Vinaigrette

Toss a bowl of this healthy salad dish made with squash and alugbati added with the nutty and smokey flavors of paprika and cumin. The spice notes play a contrast with the semi-sweetness of squash while also adding a Mediterranean twist to this unconventional recipe.

Lately I've been thinking of looking after my health a little bit more by deciding to take control of what I eat. I'm already at the age where I particularly have to block the start of the aging process.

Eating more greens and vegetables is the best way to start living healthy and to eventually lose that extra weight.

Coming up with this simple vegetable salad recipe not only helps me eat healthily but also allows me to spend less. I bought the squash a few blocks from where I live, whereas, for the spinach, I snipped a handful of them from my mini patio. This saved me energy and fare money. While for the rest of the ingredients, I already have them in my fridge.

Do take note that most of the recipes I'll be making these coming days will be good for 1-2 servings only.

I enjoyed everything in this salad. I love how the semi-ripened tomatoes put the salad together, while the kick of paprika and cumin give this salad its unique flavor. If you like Greek salad, you are more likely going to enjoy the taste of this dish.

Enjoy and eat healthy!

healthy grilled vegetable dish with flavorful soy and vinegar sauce

Alugbati vine spinach and squash salad with soy and vinegar oil sauce

  • 50g or 1 cup squash sliced into 2 inch squares and 7-11mm thickness
  • 50g blanched (soaked 3-5 seconds in hot water) alugbati or vine spinach
  • 1/4 tsp cumin powder
  • 1/4 tsp paprika powder
  • 1/4 portion of one whole onion bulb
  • 1-2 slices of tomatoes (preferably semi-ripened)
  • 4 tbsp olive oil (2 tbsp for the vinaigrette and 2 tbsp for the grilled squash)
  • 1 tsp soy sauce
  • 1 tbsp cider vinegar or white vinegar
  • 2 tbsp brown sugar
  • salt
  • pepper


  1. Squash Coating: Mix olive oil, salt, pepper, cumin and paprika powder in a bowl. Add squash to the mixture and coat evenly with the mixture. Preheat frying pan or grill on medium heat, and place squash. Fry/grill the squash until golden brown, but make sure the squash is still on the tender side and that it still keeps it shape. If it loses its shape or is more on the wilted side, the squash is overcooked. Remove squash from the pan. Place on a plate with paper towel to remove excess oil. Set aside.
  2. Soy Vinaigrette: In a separate bowl, add the remaining olive oil, soy sauce, vinegar, salt and pepper. Mix well.
  3. The salad: Toss the blanched alugbati, grilled squash, tomatoes and onion in another bowl. Drizzle with vinaigrette.
  4. Serve.

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