Beanshoot, Avocado & Baby Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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 |
Directions:
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.
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