Spicy Asian Spinach Salad with Toasted Pumpkin Seed

Name: Spicy Asian Spinach Salad with Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, lightly beaten; 4 cups baby spinach leaves; 1 cup bean sprouts; 1 cup grated carrots; 1/2 cup toasted unsalted pumpkin seeds or pepitas; 2 green onions, chopped ( 1/4 cup); 1/4 cup thinly sliced fresh mint leaves; 1 Tbs. lime juice; 1 Tbs. canola oil; 1/2 tsp. sriracha chile sauce; 1/4 tsp. grated fresh ginger

Servings: persons

2 large eggs, lightly beaten
4 cups baby spinach leaves
1 cup bean sprouts
1 cup grated carrots
1/2 cup toasted unsalted pumpkin seeds or pepitas
2 green onions, chopped ( 1/4 cup)
1/4 cup thinly sliced fresh mint leaves
1 Tbs. lime juice
1 Tbs. canola oil
1/2 tsp. sriracha chile sauce
1/4 tsp. grated fresh ginger

1
To make Salad: Coat small skillet with cooking spray, and heat over medium heat.
2
Pour eggs in skillet, and cook 2 to 3 minutes, or until firmly set.
3
Transfer omelet to cutting board to cool.
4
Stack 5 or 6 spinach leaves, and roll stack lengthwise into tight cylinder.
5
Cut crosswise in fine slices.
6
Repeat with remaining spinach leaves.
7
Transfer to large bowl, and set aside.
8
To make Dressing: Whisk together all ingredients in small bowl.
9
Season with salt and pepper, if desired.
10
Chop omelet into 1/2-inch pieces.
11
Add to spinach in bowl along with bean sprouts, carrots, pumpkin seeds, green onions, and mint leaves.
12
Add Dressing, and toss to coat.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs, lightly beaten, 4 cups baby spinach leaves, 1 cup bean sprouts, 1 cup grated carrots, and more.

Yes, Spicy Asian Spinach Salad with Toasted Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Asian Spinach Salad with Toasted Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions