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Chopped salad, Burma style (Paleo, Whole30)
Course
Breakfast, Dinner, Lunch, Side Dish
Cuisine
Asian, Burmese
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
servings
Author
ChihYu Smith
Ingredients
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
Dressing:
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
Instructions
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 !