Vibrant Asian Spinach Salad with Avocado and Bean Sprouts
Experience the refreshing blend of textures and flavors in this Vibrant Asian Spinach Salad, featuring tender baby spinach, creamy avocado, and crunchy bean sprouts. This invigorating dish is brought together with a zesty Asian vinaigrette, combining the umami of fish sauce, the tang of rice vinegar, and the warmth of ginger and garlic. Floating on a bed of colorful vegetables, including crisp cucumber and sweet red capsicum, this salad serves as a delightful entrée or a light lunch option. Adapted from renowned Australian chef Huey's recipe, this salad showcases a perfect balance of tastes that will transport your palate to the heart of Asian cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Asian fish sauce
4 tablespoons (none)
Japanese rice vinegar
2 tablespoons (none)
Water
2 tablespoons (none)
Shaved palm sugar
2 teaspoons (none)
Chili pepper
1 (seeded & finely sliced)
Freshly grated ginger
1 teaspoon (none)
Garlic cloves
4 large (grated)
Baby spinach leaves
150 g (washed and dried)
Bean sprouts
100 g (none)
Red onion
1/2 small (finely sliced)
Red capsicum
1 (cored, seeded & diced)
English cucumber
1/4 (halved lengthways & thickly sliced)
Avocado
1 (diced)
Instructions
1
In a mixing bowl, combine the fish sauce, rice vinegar, water, palm sugar, sliced chili pepper, freshly grated ginger, and grated garlic cloves.
2
Whisk the mixture together until the palm sugar is fully dissolved and the dressing is well combined. Taste and adjust the seasoning as needed.
3
In a large salad bowl, add the baby spinach leaves, bean sprouts, finely sliced red onion, diced red capsicum, and thickly sliced cucumber.
4
Gently toss the vegetables together to combine them evenly.
5
Pour the prepared dressing over the salad and toss gently to coat all the ingredients, ensuring the dressing is evenly distributed.
6
Finally, add the diced avocado and carefully fold it into the salad to avoid mashing. Serve immediately for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is titled Vibrant Asian Spinach Salad with Avocado and Bean Sprouts.
Who is the chef that inspired this salad?
This salad is adapted from a recipe by the renowned Australian chef Huey.
What are the primary greens used in this salad?
The primary green used is 150 grams of washed and dried baby spinach leaves.
What ingredients make up the zesty Asian vinaigrette?
The dressing consists of fish sauce, rice vinegar, water, palm sugar, chili pepper, fresh ginger, and garlic.
Is the chili pepper used in the recipe spicy?
One chili pepper is used, which should be seeded and finely sliced to provide a balanced warmth.
What type of vinegar should be used for the dressing?
The recipe calls for 2 tablespoons of Japanese rice vinegar.
How is the garlic prepared for this recipe?
Four large garlic cloves should be grated before being added to the dressing.
What kind of sugar is used in the dressing?
Two teaspoons of shaved palm sugar are used to provide sweetness.
How many bean sprouts are required?
The recipe requires 100 grams of bean sprouts.
What type of onion is included in the salad?
A 1/2 small red onion, finely sliced, is added for flavor and color.
How should the red capsicum be prepared?
The red capsicum should be cored, seeded, and diced.
What kind of cucumber is used in this Asian salad?
The recipe specifies 1/4 of an English cucumber, halved lengthways and thickly sliced.
When should the avocado be added to the salad?
The avocado should be added at the very end and carefully folded in to avoid mashing.
Is there water in the dressing?
Yes, 2 tablespoons of water are added to the vinaigrette to balance the flavors.
What is the best way to ensure the dressing is ready?
Whisk the dressing mixture until the palm sugar is fully dissolved and taste to adjust seasoning.
How should the spinach be prepared before assembly?
The baby spinach leaves should be thoroughly washed and dried.
What is the suggested serving time for this salad?
The salad should be served immediately after preparation for the best texture and flavor.
Can this salad be served as a main course?
It is described as a delightful entree or a light lunch option.
How much fish sauce is needed?
The recipe uses 4 tablespoons of Asian fish sauce.
What is the texture of the bean sprouts in the salad?
The bean sprouts provide a crunchy texture that contrasts with the creamy avocado.
How is the ginger prepared?
One teaspoon of freshly grated ginger is used for the dressing.
What color is the capsicum used?
The recipe specifically calls for a red capsicum.
How many garlic cloves are in the recipe?
There are 4 large grated garlic cloves.
Is the dressing tossed with the avocado?
The dressing is tossed with the other vegetables first, then the avocado is folded in gently.
What type of cuisine does this salad represent?
It is an Asian-style salad featuring common regional flavors like fish sauce, ginger, and rice vinegar.
How is the cucumber sliced?
It is halved lengthways and then thickly sliced.
Is this salad considered healthy?
Yes, it is tagged as healthy and features nutrient-dense ingredients like spinach and avocado.
What are the dimensions of the red onion slice?
The red onion should be sliced finely.
What is the primary role of the palm sugar?
It provides a sweet balance to the saltiness of the fish sauce and the tang of the vinegar.
Should the vegetables be tossed before adding the dressing?
Yes, the instructions suggest gently tossing the vegetables together before pouring the dressing over them.