Monday, May 16, 2011

Bayam Merah Salad

I decided to try and make a vlita salad yesterday after putting up the Bayam Merah Post. So I searched online and found a couple recipes which I adapted slightly. The salad tasted pretty good, the fresh lemon juice was nice. I happened to have a couple lemons on hand, usually we use more limes. Here's the recipe:

1 Large Bunch of Amaranth Leaves (Bayam Merah, Chinese Red Spinach)
½ Red Onion Diced
1/2 to 1 Tablespoon Olive Oil (enough to cover the leaves)
½ Squeezed Lemon Juice
Sliced Almonds

Cut big stem parts and roots from Amaranth Bunch and clean leaves.

Boil large Wok full of water. Place Amaranth in Wok and cover boiling for 10 minutes, stir occasionally pressing leaves down into water.

Drain Amaranth and paper towel dry excess water. Add to a large bowl and mix in the other ingredients starting with the lemon juice and olive oil.

Chill for a few minutes before to serving. Serve with lemon wedges. Eat the salad in one serving (it doesn’t keep well).


  1. This salad looks yummy and healthy! I wanna try.

  2. never boil the amaranth for too long, or better still do not boil at all because in the process of boiling you lose all the nutrients and the leaves becomes too soft