Sugar free – Gluten free – Lactose free – Vegetarian – Vegan
Vietnamese salad with asparagus, bimi broccoli and spinach
4
2
25 min
INGREDIENTS
- 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
ELABORATION
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.
