I have spent the last few weeks in Scottsdale with my amazing teachers Dave and Cheryl Oliver, working toward my 500 hour yoga certification. Part of being a 500 hour candidate is teaching classes during the intensive, so in addition to teaching Intro to Hand Standing and Advanced Arm Balance asana classes, I also taught a healthy cooking class at Cheryl and Dave’s home.
It was a blast! And since I want to begin offering healthy cooking classes here in Dallas, it was a great way to practice teach how to cook. Out of the 20 or so people there, about half of them wanted to be in the kitchen helping, and the other half visiting around the table waiting for food.
On the menu was Thai Vegetable Soup, Quinoa with Edamame, Fresh Oranges, and Roasted Almonds, Healthy Asian Lettuce Wraps, Chicken and Broccoli Stir Fry with Oyster Sauce, Honey Soy Roasted Salmon, and this salad, assorted lettuces with bell peppers, mango, and avocado in a quick and delicious Ginger-Lime vinaigrette.
Dessert was the always impressive Raw Chocolate Raspberry Ganache cake, a fun crowd pleaser as it is made with healthy ingredients like walnuts, raw cacao powder, dates, and avocado but comes together looking like a real cake and tasting rich and delicious!
To this salad I have added a piece of seared ahi tuna to boost the protein and make it more of an entree salad. Be sure to purchase sushi grade tuna, so you know it is safe to eat raw.
My fiance thinks this is the best salad I’ve ever made. All of the ingredients are fresh and healthy, pair well together, and make a seriously tasty lunch or dinner.
Seared Ahi Salad with Ginger Lime Vinaigrette
Makes 2 entree or 4 side salads
1 pound fresh sushi-grade ahi tuna
1 teaspoon sesame or grapeseed oil
1 box spring mix lettuces
1 head of butter lettuce, cleaned and torn into bite-sized pieces
1 ripe avocado, pitted and cut into bite sized pieces
2 ripe mangos, peeled and cut into bite sized pieces
1 red bell pepper, cut into long julienne strips
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup roasted salted peanuts
Ginger-Lime vinaigrette, recipe below
Place a saute pan over medium high heat. Rinse the tuna under cold water then pat dry with a paper towel. Sprinkle with salt and pepper. Add a teaspoon or so of sesame or grapeseed oil to the hot pan, then add the tuna steak and sear for about a minute on the first side, then flip and cook for about a minute on the second side. Remove to a clean plate while you assemble the salad.
Divide the lettuce between 2 entree plates or 4 side salad plates. Top evenly with avocado, mango, bell pepper, mint leaves, cilantro, and peanuts. Cut the fish into thin strips and place on top of the salad. Drizzle the dressing over the salad and serve.
Ginger Lime Vinaigrette
3 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
2-3 teaspoons agave nectar
1/3 cup grapeseed oil
1/2 teaspoon sriracha chili paste
1/4 cup fresh cilantro, chopped
1/2 to 1 tablespoon soy sauce
Place all ingredients in a glass jar and shake to combine. Taste it to make sure you like it, adding more lime, agave, grapeseed, sriracha, or salt to adjust the flavors if necessary. This will last in the refrigerator for a few days.