Spicy Asian Spinach Salad with Toasted Pumpkin Seeds

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One serving of this crunchy salad provides more than half the recommended DV of magnesium. To make it vegan, simply replace the eggs with 
4 ounces of chopped baked tofu.

  • 1 1/2-cup servingServings



  • 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. Pour eggs in skillet, and cook 2 to 3 minutes, or until firmly set. Transfer omelet to cutting board to cool.

2. Stack 5 or 6 spinach leaves, and roll stack lengthwise into tight cylinder. Cut crosswise in fine slices. Repeat with remaining spinach leaves. Transfer to large bowl, and set aside.

3. To make Dressing: Whisk together 
all ingredients in small bowl. Season with salt and pepper, if desired.

4. Chop omelet into 1/2-inch pieces. Add to spinach in bowl along with bean sprouts, carrots, pumpkin seeds, green onions, and mint leaves. Add Dressing, and toss to coat.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 187
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 106 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 111 mg
  • Sugar Content: 3 g