Beanshoot, Avocado & Baby Spinach Salad - cooking recipe

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

Preparation

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.