Morning Glory Salad

🛒 Ingredients

• Morning Glory (Water Spinach) 200 g · 40 kcal
• Garlic 5 g · 7 kcal
• Bird's Eye Chili 3 g · 1 kcal
• Lime Juice 20 g · 5 kcal
• Fish Sauce 15 g · 10 kcal
• Palm Sugar 10 g · 38 kcal
• Roasted Peanuts 15 g · 85 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Shallots 10 g · 7 kcal

👨‍🍳 Instructions

1. Wash the morning glory thoroughly and trim any tough ends. Blanch the morning glory in boiling water for 30-60 seconds until just tender-crisp, then immediately transfer to an ice bath to stop cooking and preserve color.
2. In a mortar and pestle (or small food processor), pound garlic and bird's eye chilies into a rough paste. Add palm sugar, lime juice, and fish sauce, then stir until the sugar dissolves.
3. Drain the blanched morning glory well and roughly chop it into bite-sized pieces. In a large bowl, combine the morning glory, halved cherry tomatoes, and thinly sliced shallots.
4. Pour the dressing over the vegetables and toss gently to combine everything evenly. Garnish with crushed roasted peanuts before serving.