Zutaten für Beanshoot Avocado Baby Spinach Salad
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon palm sugar
- 1-2 finely chopped red chilies
- 1 teaspoon grated ginger
- 1 clove minced garlic
- 5 oz baby spinach
- 4 oz beansprouts
- 1/4 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced cucumber
- 1 ripe avocado, diced
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Zubereitung von Beanshoot Avocado Baby Spinach Salad
- Whisk together 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 tablespoon water, 1 tablespoon palm sugar, 1-2 finely chopped red chilies (adjust to taste), 1 teaspoon grated ginger, and 1 clove minced garlic in a small bowl.
- Taste the vinaigrette and adjust seasoning as needed. Add more palm sugar for sweetness, fish sauce for saltiness, or chili for heat.
- In a large bowl, gently toss together 5 oz baby spinach, 4 oz beansprouts, 1/4 cup thinly sliced red onion, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced cucumber, and 1 ripe avocado, diced.
- Add the desired amount of Asian vinaigrette to the salad and toss gently to combine. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
19g
Fat
5g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Salads Vegetables Asian Japanese Easy Beginner Cook Dinner Party Summer Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Greens Spinach Onions Peppers 3 Steps Or Less
