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.
- 4 tablespoons asian fish sauce
- 2 tablespoons japanese rice vinegar
- 2 tablespoons water
- 2 teaspoons shaved palm sugar
- 1 chili pepper, seeded & finely sliced
- 1 teaspoon freshly grated ginger
- 4 large garlic cloves, grated
- 150 g baby spinach leaves
- 100 g bean sprouts
- 1⁄2 small red onion, finely sliced
- 1 red capsicum, cored, seeded & diced
- 1⁄4 English cucumber, halved lengthways & thickly sliced
- 1 avocado, diced
- Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
- In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.
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.
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!
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!