Kinilnat, or ensalada, is an Ilocano salad. Unlike some Western salads, kinilnat accompanies the main course as a side dish.
 Kinilnat made of katuday flowers and tomatoes | |
| Alternative names | Ensalada |
|---|---|
| Type | Salad |
| Course | Side dish |
| Place of origin | Philippines |
| Region or state | Ilocos region |
| Serving temperature | Cold |
| Main ingredients | Regional vegetables (shoots, blossoms, unripe fruits) |
The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained and dressed with bugguong munamun (anchovy paste) or patis (fish sauce), and sometimes souring agents like kalamansi, kamatis (tomatoes), or suka (vinegar).[1] Additionally, it can be seasoned with freshly ground laya (ginger) or sili (chilis). Common vegetables include:[2][3][4]
- kamotig, sweet potato leaves and shoots
- parya, bittermelon unripe fruits and leaves
- otong, string bean shoots and young pods
- karabasa, calabaza shoots and blossoms
- sayote, chayote shoots
- kalunay, amaranth leaves
- marunggay, moringa leaves and blossoms
- repolyo, cabbage leaves
- katuday, West-Indian pea blossoms
- pallang, winged beans pods
- parda, hyacinth bean pods
- sabunganay, banana blossoms
- pako, fern shoots[5]
