Chopped salad, Burma style (Paleo, Whole30)
Try this Chopped salad, Burma style (Paleo, Whole30) recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- juice of 1 lime
- 3/4 lbs spinach chopped
- 1 medium size large ripe tomato diced
- 1 tbsp hemp seeds
- 2 tbsp sunflower seeds unsalted
- 1 tbsp fried shallots (see instructions below)
- 1 tbsp fried shallot oil
- 1 1/2 tsp red boat fish sauce (alt. 1/2 tbsp coconut aminos)
- 1/2 tsp sea salt (or to taste)
- pinch of red chilli powder or cayenne powder (opti
- Carbohydrate 6.51795075676376 g
- Cholesterol 0 mg
- Fat 3.4543525582124 g
- Fiber 3.05509144510828 g
- Protein 4.51695211114196 g
- Saturated Fat 0.332489131388648 g
- Serving Size 1 1 serving (134g)
- Sodium 90.4028264078895 mg
- Sugar 3.46285931165548 g
- Trans Fat 0.48841176700334 g
- Calories 64 calories
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.Mix well all ingredients under “dressingâ€.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 !
