Ingredients

• 4 tablespoons asian fish sauce
• 2 tablespoons japanese rice vinegar
• 2 tablespoons water
• 2 teaspoons shaved palm sugar
• 1 chili pepper, seeded & finely sliced
• 1 teaspoon freshly grated ginger
• 4 large garlic cloves, grated
• 150 g baby spinach leaves
• 100 g bean sprouts
• 1/2 small red onion, finely sliced
• 1 red capsicum, cored, seeded & diced
• 1/4 English cucumber, halved lengthways & thickly sliced
• 1 avocado, diced