MORNING GLORY SALAD | Vietnamese Salad with Spinach
This salad was inspired from my recent trip to Vietnam where morning glory salad was an option on the menu we would always go for whenever we were eating out. It is a green salad with spinach and baby onions that is not only easy to make but is also really tasty.
Prep Time: 5 mins
Cooking Time: 6 mins
For the salad:
4 baby onions, chopped
200 grams spinach, chopped
1 garlic clove, quartered
1 tbsp sesame seeds
1 tbsp of crushed peanuts or almonds (I am using almonds)
For the sauce:
3 tbsp olive oil
Oil a pan with olive oil or coconut oil and add the baby onions, the garlic, sesame seeds and crushed almonds to cook for 3-4 minutes.
Then add spinach towards the end just to wilt it a little bit.
In the meantime, pour in a jar lemon juice from 1/2 lemon and olive oil, mixing them very well to combine.
Serve the salad a deep dish with the sauce.