📍 Where this dish comes from: Nairobi, Kenya · Nairobi produce markets
Discover the history of this region →
Discover the history of this region →
This salad shares its two headline ingredients — leafy greens and peanuts — with the warm Groundnut & Greens Sauté in this book’s vegetables chapter, but the resemblance stops there. Here the greens stay raw, massaged tender with a smooth peanut dressing rather than wilted in a pan, and the peanuts disappear into the dressing itself instead of staying whole and toasted. Served cold, it’s a genuinely different eating experience from its warm counterpart.
What You’ll Need
Servings: 4 servings
Calories: 190kcal
Ingredients
- 6 cups raw baby spinach or shredded kale
- 1/3 cup no-sugar-added peanut butter
- 2 tbsp oil
- 1 lime juiced
- 1 clove garlic minced
- 2 tbsp water to thin the dressing
- Salt to taste
Instructions
- Whisk together peanut butter, oil, lime juice, garlic, water, and salt until smooth.
- Place greens in a large bowl and massage in a few tablespoons of the dressing until slightly tenderized.
- Add the remaining dressing and toss to coat evenly.
- Serve immediately or chilled.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 7g | Fat: 15g | Fiber: 4g
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Health Benefits
- Raw greens retain more heat-sensitive vitamin C than their cooked counterparts.
- Peanuts contribute healthy fats and plant protein that round out this dish’s amino acid profile.
- Garlic provides allicin, a compound linked to cardiovascular benefits.