Chopped salad, Burma style
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Chopped salad, Burma style (Paleo, Whole30)

Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Asian, Burmese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 servings
Author ChihYu


  • ¾ lbs spinach chopped
  • 1 medium size large ripe tomato diced
  • 1/2 -1 tbsp hemp seeds
  • 1/2 - 1 tbsp sunflower seeds unsalted
  • 1 tbsp fried shallots see instructions below


  • 1 tbsp fried shallot oil
  • 1 ½ tsp Red Boat fish sauce alt. ½ tbsp coconut aminos
  • ½ tsp sea salt or to taste
  • Pinch of red chilli powder or cayenne powder Optional
  • Juice of 1 lime


To make fried shallots and shallot oil:

  • Slice one large sized (or 2 medium sized) shallot into thin slices.
  • Heat a saute pan or a wok with 4 tbsp coconut oil over medium high heat. When hot, turn the heat down to medium, add sliced shallots.
  • Add a small pinch of salt. Continue stirring and moving shallots with a wooden spoon until golden brown, about 4-5 minutes.
  • Separate crispy fried shallots and oil. Set aside for later use.

To assemble the salad:

  • Mix well all ingredients under “dressing”.
  • Toss everything together with 1 tbsp of shallot oil and fried shallots.
  • Enjoy the salad alone or as side dish. If you want, add a fried egg for extra yum !