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
- 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