If one of your 2018 resolutions is to eat more veggies….you are not alone. Traditionally, salads have been known to be a healthy choice (lettuce sales must be the highest in January; reminder to self to check in to that for curiosity sake) and as a dietitian, I see a lot of salad making at the beginning of each year. Although salads can be a great choice to increase veggies, I find many fail because they get monotonous or they just are simply not filling. Instead of reaching for that bag of iceberg, try this non-traditional salad.
For my protein source in this recipe, we stepped out of our comfort zones and seared some Ahi tuna steaks. They were perfect!
Makes four salads.
All you need:
For veggies and fixings:
- 1 cup cooked quinoa
- 1 cup shredded carrots
- 1 cup snow peas
- 1 cup sliced and halved radishes
- 1 cup red cabbage, shredded
- 1 cup chopped green zucchini
- 1 cup chopped yellow zucchini
- 3/4 cup diced green onion
- Optional dressings:
- 2 tbsp. Creamy cucumber ranch- I used Bolthouse Yogurt dressings
- 2 tbsp. sweet chili (I suggest mixing with creamy cucumber ranch!)
- Spicy peanut sauce
- Toasted sesame sauce
- 2 (5 ounce) Ahi tuna steaks
- 1/4 cup sesame seeds
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tablespoons of a higher heat cooking oil such as grapeseed, canola, or peanut oil.
All you do:
Sear Ahi tuna:
- In a shallow dish, combine sesame seeds, salt and pepper. Season tuna by coating each side.
- In a non stick pan, heat oil to a high heat and arrange tuna steaks in the pan. Cook until sesame seeds start to turn golden (approximately one minute). Turn tuna over and cook for an additional minute.
- Carefully transfer tuna to a cutting board and slice into 1/4 inch thick slices.
- Place quinoa, veggies, and tuna in a bowl. Top with your desired dressing and enjoy! I personally LOVE utilizing both the creamy cucumber dressing and the sweet chili. 🙂