Ingredients for Beanshoot Avocado Baby Spinach Salad
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon palm sugar
- Chili Pepper
- 1 teaspoon grated ginger
- Garlic Cloves
- 5 oz baby spinach
- Bean Sprouts
- Red Onion
- Red Capsicum
- English Cucumber
- 1 ripe avocado, diced
How to Make 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
19g
Fat
5g
Carbs
4g