Beanshoot, Avocado & Baby Spinach Salad

Total Time
Prep 10 mins
Cook 0 mins

A flavoursome Beanshoot, Avocado and Baby Spinach Salad with and Asian Vinaigrette which I have adapted from one of the recipes featured today on Huey's popular TV cooking show. He suggests serving this as an entrée or for a light lunch. Huey (Iain Hewitson) is an Australian chef, who is particularly fond of Asian cuisine. I am posting this for the 2005 Zaar World Tour.

Ingredients Nutrition


  1. Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
  2. In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.
Most Helpful

Another great recipe from our friend Bluemoon~ I loved this salad, the Asian flavor in the dressing, the bean sprouts, the avocado, spinach...all of it. I reduced the ginger a bit as I only had a bit, but next time would not hesitate to use the full amount. Just such a fresh salad, and so healthy it will make you want to eat all of it and not share with anyone :D Thank you so much! Made for Everyday is a Holiday Tag Game.

Andi of Longmeadow Farm December 04, 2008

What a great salad! I sub'ed brown for palm sugar, peeled my red bell pepper--otherwise followed instructions precisely and I am glad I did. Good one, Mordreth!

Chef Kate July 11, 2006

Delicious! I made a few subsitutions based on what was on hand by skipping he palm sugar (not sure what it is) and used honey instead. I also skipped the bean sprouts and used a cut up apple in its place. This salad is very open to adaptations and we will be having this salad often this summer. Thanks for sharing this keeper!

ellie_ May 27, 2006

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