I love trying new restaurants and especially when I am traveling I try to find some fun new spots. A while ago I was in Munich and had the pleasure of dining during a nice summer evening at the KOI Restaurant. If you do love Asian food as much as I do, you should visit the restaurant for lunch or dinner. During the summer time I recommend the outside area but the interior is also stunning. The look of the inside reminded me of an older James Bond movie because of the Art Deco inspired style. The food is delicious. The KOI serves amazing Sashimi, Sushi, Tempura and Salads. Next to some other dishes we did have their Baby Spinach Salad with Peanut Dressing.
I love Peanuts. Peanut butter, peanuts in Asian food are all an amazing choice. To take some of this wonderful evening home with me I re-created the baby spinach salad with peanut dressing and grapefruit. The salad is easy to make and goes well with other Asian dishes like my Tom Kha Gai Coconut Soup or Asian Soup with Meatballs. Still I tuned the peanut butter taste a bit down, to make it a bit lighter and for the other flavors to come out.
The grapefruit adds some more dimension to the dish – some sweetness and juiciness. If you do not like grapefruit, probably orange filets, pomegranate seeds or peach could go really well with the Baby Spinach Salad with Peanut Dressing. I decorated the Baby Spinach Salad with Peanut Dressing and Grapefruit with borage and cilantro flowers.
Baby Spinach Salad with Peanut DressingPrint This
What do you need for Baby Spinach Salad?
- 9 ounces Baby Spinach
- 2 Grapefruits – Use the filets
- 1/4 cup – Dry roasted, unsalted peanuts
What do you need for the Peanut Dressing?
- 2 tbsp Peanut Butter – unsweetend
- 1 tbsp Tahini
- 2 Limes – Use the juice of both and the zest
- 1 tbsp Agave Syrup
- 2 tbsp Rice Vinegar
- 2 tsp Tamari – or soy sauce if you can have gluten
- 2 tsp Sriracha Sauce
- 1 tsp Ginger – freshly grated
- 1/4 cup Olive Oil – extra virgine
- 1/4 cup Water – cold
How to make Baby Spinach Salad with Peanut Dressing?
- Wash and dry the baby spinach. Put it in a big bowl.
- Filet the grapefruit. Easiest way is to cut of first top and bottom, place the grapefruit then on a cutting board and with a sharp knife cut of the grapefruit peel. Afterwards cut out the filets between the grapefruit skin. Press the left over grapefruit juice into a bowl.
- Put the peanuts into the bowl with the baby spinach. I like to add the grapefruit later to the salad after I coated it with the peanut dressing and divided it between the plates. Instead you could also add the grapefruit right away.
- Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
- Divide the salad between the plates, add some grapefruit filets to each plate.
- Wash your organic limes, grate the peel of one of the limes, juice both limes.
- Add all ingredients to a blender, also the juice you collected from the grapefruit. Blend until smooth.
- Maybe you need to season everything a bit, either add some more tamari if you like it more salty or some agave syrup if it is not sweet enough for you.