Sugar free – Gluten free – Lactose free – Vegetarian – Vegan

Vietnamese salad with asparagus, bimi broccoli and spinach



25 min


  • 1 bunch asparagus
  • 1 bunch bimi broccoli
  • 120 g spinach leaves
  • 2 tablespoons extra vigin olive oil
  • 3 tablespoons peanut or sesame oil
  • A small red chili pepper
  • ½ tablespoon ginger
  • 1/2 clove garlic
  • 2 tablespoons fish sauce
  • 1 juiced lime
  • 1 tablespoon agave or maple syrup
  • White sesame seeds
  • Salt


Microwave the asparagus at maximum power for 1 minute. Do the same with the bimi.

In a frying pan over medium high heat, lightly brown the asparagus and bimi with a drizzle of olive oil. Set aside to serve.

Make a vinaigrette with the peanut oil, chopped red chili, chopped garlic, fish sauce, lime juice and agave syrup.

In a bowl, mix the spinach leaves with the vinaigrette.

Serve on plates starting with a bed of spinach with Vietnamese vinaigrette, place some asparagus and bimi on top. Add the remaining vinaigrette to the asparagus and bimi. Finish with a little salt, white sesame seeds and serve.