Beanshoot Avocado Baby Spinach Salad Recipe

A vibrant and flavorful salad bursting with fresh beansprouts, creamy avocado, and tender baby spinach. This recipe, inspired by Australian chef Iain Hewitson's popular TV show, features a zesty Asian vinaigrette that's perfect as a light lunch or refreshing entrée. Get ready to impress with this quick and easy recipe!

Prep Time 15 mins
Cook Time 10 mins
Calories 128.8 kcal
Protein 9g
Rating 5.0 (3 Reviews)
Beanshoot Avocado Baby Spinach Salad 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Beanshoot Avocado Baby Spinach Salad

  1. 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.
  2. Taste the vinaigrette and adjust seasoning as needed. Add more palm sugar for sweetness, fish sauce for saltiness, or chili for heat.
  3. 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.
  4. 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