Selada kupu-kupu

Ingredients for 2 servings:

• 7 leaves of iceberg lettuce, cut into bite-sized pieces
• 2 ripe tomatoes, sliced
• 1 red pepper, sweet and sour, from the jar, cut into thin rings
• ½ avocado(s), cut into cubes
• ¼ carrot(s), sliced ​​into fine sticks
• 2 small onions, red, cut into fine rings
• 30 g peanuts, candied with palm sugar
• 3 tbsp liquid from the pepper jar
• 15 g feta cheese, crumbled
• 2 tbsp pulp of a Sawo-Manila, alternatively 1 very ripe apricot
• ½ avocado(s)
• 1 medium-sized garlic clove(s), squeezed or finely chopped
• 1 tbsp oregano, preferably fresh and finely chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 2 tbsp orange juice
• ½ tsp salt
• 1 pinch(s) black pepper, coarsely ground
• 1 pinch(s) of sugar
• 4 tbsp peanut oil, alternatively olive oil
• 1 sprig(s) lemon(s) with leaves
• 3 flowers (Cambodia flowers)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Butterfly salad, exotic mixed salad with avocado and candied peanuts

Arrange the salad ingredients on a large plate or two small plates. For the vinaigrette, mash the avocado and sawo manila flesh with the feta cheese and orange juice with a fork. Mix in the remaining ingredients and drizzle the finished vinaigrette over the salad. Garnish the salad and serve. Enjoy. Note: kupu-kupu is the Malaysian word for butterfly. And this salad—without the onion rings—has a magical effect on butterflies, as the photo shows. Unfortunately, I couldn’t photograph it on the salad; as soon as I got within shooting range with my camera, it flew away. I was probably a few sizes too big, too suspicious, and too scary for it to be a competitor for food.