Ingredients
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3 tablespoons sesame oillight
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2 tablespoons almond butterunsweetened
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2 tablespoons filtered water
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2 tablespoons tamari
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1 tablespoon tahini
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2 to 4 drops liquid steviato taste
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1 tablespoon sesame seeds
Directions
Yield: 2 servings
This dish is one of my favorites when we go out for sushi; my homemade version is keto-compliant and healthier, with no sugar or peanut butter—and it tastes just as good! I love making this salad with kale as well as spinach—or a combination of the two.
6 ounces (170 g) fresh baby spinach (about 6 cups)
Ingredients:
GOMAE SAUCE:
3 tablespoons light sesame oil
2 tablespoons unsweetened almond butter
2 tablespoons filtered water
2 tablespoons tamari
1 tablespoon tahini
2 to 4 drops liquid stevia, to taste
1 tablespoon sesame seeds
Directions:
- Cook the spinach in boiling-hot water or steam it. If boiling, bring a pot of salted water to a boil. Add the spinach and turn off the heat. Leave the spinach in the hot water for 2 to 3 minutes, until cooked. Drain and place in a bowl lined with paper towels to absorb the excess water.
- If steaming, place a steamer basket or metal steamer insert over a pot of boiling water. Put the spinach in the basket or insert and steam for 3 to 4 minutes, until wilted. Remove from the steamer and drain.
- Refrigerate the spinach for 30 minutes or place in the freezer for 10 minutes to cool.
- Meanwhile, make the gomae sauce: In a small bowl, thoroughly combine the sesame oil, almond butter, water, tamari, tahini, and stevia.
- In a dry pan over very low heat, toast the sesame seeds for 30 seconds to 1 minute, stirring constantly, until fragrant and lightly toasted.
- Serve the cooled spinach with the gomae sauce on top, sprinkled with the toasted sesame seeds.
