The traditional Chinese recipe calls for sesame paste or tahini to make this delicious spinach salad. But a foodie’s the natural resourcefulness led my hand to the bottle of peanut butter when there isn’t any tahini in my pantry. And guess what? It’s irresistible!
Just blanch the spinach, mix it with the peanut butter, or sesame tahini paste, minced garlic and a pinch of salt, you are done; or you can pour the hot oil over the garlic to bring out even more flavor. The few goji berries in the photo were a last minute throw-in only because I wasn’t sure what else to do with them. I’ve soaked them hours earlier for a soup, then I changed my mind. Women are allowed to changed their mind! In fact the sweet hint of the goji berries was lovely and they looked totally enticing! Feel free to in a few slices of carrot and some bean sprouts to make it a delicious traffic-stopper.
If the taste of raw garlic is too strong for you, saute the garlic in a bit of oil to tone it down before mixing, or leave the garlic out completely as I do sometimes. Also try to use a natural peanut butter without emulsifier added. Natural peanut butter is easier to mix with the vegetable and generally tastes better.
Preparation: 10 minutes
- 1 bunch of spinach
- 3 garlic cloves, minced
- 12 goji berries (optional)
- 1 tbsp of extra virgin olive oil
- 1 heap tbsp crunchy peanut butter
- ½ tbsp apple cider vinegar
Blanch spinach in boiling water, cool and drain. Mix spinach, vinegar, peanut butter and goji berries; put on a serving plate; sprinkle minced garlic on top. Heat the oil and pour over the garlic. Mix and serve.
If the peanut butter is not salted at all, salt to taste before serving.
To try the traditional recipe, replace peanut butter with sesame paste or tahini.