Category Archives: salad
1 pound Ahi tuna steaks
1 teaspoon dijon mustard
1 tablespoon mayo
sea salt and pepper
8 cup leaf lettuce
8 hard boiled eggs, quartered
2 cups cooked cauliflower
2 cups blanched green beans
2 tomatoes, cut into wedges
1/4 cup mayo
1 tablespoon dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
sea salt and pepper to taste
Combine mustard, mayo, and pepper in a small bowl. Coat the tuna steaks thickly with mixture. Grill over medium heat for about 2 minutes per side, longer if you like your tuna well done. Remove and slice the tuna.
Whisk together the vinaigrette ingredients. Place the lettuce on a platter and arrange the veggies and tuna on the plate. Drizzle with vinaigrette and serve.
4 hard boiled eggs
1/4 cup mayo
1 tsp white wine vinegar
1/2 tsp curry powder
combine eggs, mayo, vinegar and curry powder; season with sea salt and pepper as desired. Top with watercress and serve.
- 4 5-ounce cans solid white albacore tuna (in water), drained very well
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ½ cup finely chopped parsley
- ⅓ cup finely chopped red onion
- 4 scallions, finely chopped
- 1 small clove garlic, crushed
- ½ cup + 2 Tablespoons mayonnaise
- 1 teaspoon kosher salt
- 10 to 12 turns freshly ground black pepper
Drain the canned tuna very well. Dump in to a large mixing bowl and set aside. Use the food processor with the chopping blade to process the following ingredients individually (carrot, celery, parsley, red onion and scallion. Make sure to measure after chopping so you get the correct amount of each ingredient. Add to bowl with tuna along with small clove garlic (crushed), mayonnaise, salt and pepper.
Use a fork to gently mash any very large chunks of tuna and mix all of the ingredients together. Serve cold and Enjoy!
1 pouch (~4oz) chunk light tuna
1/2 Hass avocado (sliced)
3 cups organic mixed greens (I used a combo of mustard greens and lettuce)
1 small carrot (shredded)
1 tbsp extra virgin olive oil
Thinly sliced white onion
1 tbsp roasted pumpkin seeds
Fresh ground black pepper
1/2 of an organic lime
Layer the vegetables in a large bowl and drizzle with olive oil. Add tuna and pumpkin seeds and then squeeze the lime juice over the top. Season with fresh black pepper.
2 cups cherry tomatoes, cut in half and drained into a colander
4 small or 3 medium zucchini, diced in 1/2″ pieces
6 slices bacon (cooked until crisp and blotted with paper towels to remove fat)
1/2 cup crumbled Feta
fresh-ground black pepper to taste
3 pieces of bacon, crumbled (half the bacon from above)
1/4 cup mayo
1/4 cup olive oil
2 T white wine vinegar
1/2 tsp. sweetener of your choice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Dijon mustard
1/2 tsp. sea salt
Dice tomatoes let them drain in a colander while you prep the other ingredients. Cut stem and blossom end from zucchini, cut lengthwise into strips, cut away the seeds if there are a lot of seeds, and then cut the strips into pieces about 1/2 inch long.
Cook the bacon until it’s very crisp, draining the fat.
In food processor or blender chop three pieces of bacon until the bacon is in small bits. Add mayo, oil, vinegar, sweetener of your choice, garlic powder, onion powder, Dijon, and salt and then pulse until ingredients are well combined.
Combine the drained tomatoes and zucchini in a salad bowl. Pour dressing over and stir to coat the tomatoes and zucchini with dressing. Crumble the Feta and the other 3 pieces of bacon, and gently stir into the salad, saving a little Feta and a little bacon to sprinkle over the top. Season to taste with fresh ground black pepper and devour!
2 boneless skinless chicken breasts
1/2 cup almonds
2 tsp herbs de provence
1/2 tsp salt
1/4 tsp freshly ground pepper
1 bunch of kale, stems removed, cut into ribbons
For the dressing
1/4 cup extra virgin olive oil
1 egg yolk
3 tbsp lemon juice
1 tbsp spicy mustard
2 cloves garlic
3 tsp anchovy paste
1/2 tsp dried parsley
1/4 tsp salt
Freshly ground pepper, to taste
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside. Blend the almonds in a food processor until finely chopped. Add the herbs, salt, and pepper, and pulse to incorporate. Transfer to a small bowl. In a separate bowl, whisk the egg. Dip each chicken breast first into the egg mixture and then into the almond mixture to coat both sides of the chicken. Place the chicken on the baking sheet and bake for 20-25 minutes or until cooked through.
Meanwhile, make the dressing. Place all of the dressing ingredients except the olive oil into a food processor and blend until smooth. Slowly add in the olive oil to emulsify.
In a large bowl, massage the kale with desired amount of dressing. Let sit for 4-5 minutes. Top with baked chicken to serve.