Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane.
Wash and dry ampalaya and keep in the refrigerator overnight.
Slice ampalaya thinly. Put in a bowl and sprinkle with salt.
Mash with the hand to extract juice. Wash off the salt with water and drain.
In a casserole, boil water and add a pinch of baking soda.
Drop ampalaya and cook for about 5-7 minutes. Drain and refresh with tap water.
Put together marinade mixture in a bowl and add drained ampalaya.
Marinate for 3-4 hours in the refrigerator. Drain ampalaya very well.
Mix in with the dressing ingredients and pile over a lettuce lined bowl.
Serve well chilled.