Full disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.
But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.
This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.
I lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!
I sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.
The dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!
1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
3 green onions (use the green stems diced up small)
1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
CITRUS GINGER DRESSING:
1 teaspoon sesame oil
1 teaspoon raw honey
1½ teaspoon minced fresh ginger
1½ teaspoon minced garlic
1 Tablespoon coconut aminos (can sub with soy sauce)
1½ Tablespoon lemon juice
4 Tablespoons fresh orange juice
Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
Peel and slice small chunks of mango, set aside.
Peel and using your vegetable peeler, shave a cup of carrots, set aside.
Peel and slice avocado, set aside.
Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
Heat sesame oil in a large pan over medium/high heat.
Generously sprinkle salt and pepper on each side of each tuna steak.
Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
Give your dressing another whisk and drizzle over each salad.
I love when I can use all my leftover ingredients in another delicious recipe. It’s like a mini kitchen challenge to me. I had some leftover kale from my Easy Peazy “Cheesy” Chickpea and Kale Sauté and I had finally unpacked all of my dry goods so I was like a kid in a candy store. No really, cooking makes me that happy 🙂
Not only does kale make me do a happy dance but wheat berries do to! I love these little chewy nutty berries. They have protein, fiber, are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium. I buy mine from the bulk section at Whole Foods or Sprouts. I even made a Wheat Berry Waldorf Salad with them that turned out amaze-balls.
Ok so I combined my love of kale, wheat berries and coconut. Turned the protein factor up a notch and added some bite size pieces of chicken. You can actually omit the chicken if you wanted to make this salad vegan. You still get protein from the kale, wheat berries and a little from the coconut. Adding the chicken makes this a meal for me as opposed to a side.
The only thing about wheat berries is that they require a little planning. I soak mine overnight in water then when I’m ready to use them the next day I cook them for an hour on the stove. Some people don’t soak overnight and cook theirs for 2 hours on the stove. I’ve done it both ways and they both work but I prefer soaking because I feel like berries get plumper by soaking. But it could just all be in my head, who knows. Wheat berries are worth the extra step in my opinion, I love them.
You can time this recipe very easily if you just follow the simple instructions. If you have pre-soaked your berries you will drain them, put them in a medium saucepan and cover with water about an inch above the berries. Heat to a low boil for an hour. But…1/2 into the boiling you can start the rest of the recipe and everything should come together at the same time.
Warm Chicken Kale Coconut Wheat Berry Salad - Paleo
4 cups kale (washed, stems removed and leaves torn into little bite size pieces)
1 cup unsweetened coconut flakes (I used large flakes)
½ cup wheat berries that have been pre-soaked overnight
⅓ cup extra virgin olive oil
2 Tbsp coconut aminos (can sub with soy sauce but it will not be a paleo recipe then)
1 Tbsp coconut oil (for cooking chicken)
1 tsp dark sesame oil
½ tsp ground ginger powder
pinch of salt/pepper to taste
Cook soaked wheat berries in a medium saucepan and bring to a low boil, cook for 1 hour adding a little water if it boils away. 30 minutes into cooking the wheat berries, start the rest of the recipe in the order below.
Preheat the oven to 350.
In a large bowl, whisk olive oil, sesame oil and coconut aminos. Remove 2 Tbsp of mixture and set aside to use at the end of the recipe.
Add kale and coconut flakes to olive oil mixture and combine so that the kale is covered. I used my hands and massaged the oil into everything.
Place kale/coconut now covered in olive oil mixture onto a baking sheet and bake for 10 minutes. Toss kale/coconut and cook for another 5 minutes.
While the kale is cooking, saute the chicken.
In a large saute pan, add chicken, 1 Tbsp of coconut oil, ground ginger and salt/pepper. Saute until chicken is slightly browned all over.
At this time, everything should close to being done all together, give or take a minute or two.
Once all of your ingredients are prepared (wheat berries, kale/coconut and chicken), combine everything into a big bowl and top with the 2 Tbsp of the olive oil mixture you reserved.
Toss everything and serve.
Store leftovers in a covered bowl in the fridge and reheat as needed. It reheats really good so it can be made ahead of time.
After not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.
I love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.
I used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.
I cannot tell you how happy I am to be back in my kitchen after traveling for the past few weeks. While traveling, I was reminded at just how challenging it is to eat clean and healthy on the road. We tried our best to eat as healthy as we could but there are so many hidden ingredients in the simplest of foods.
For example I would have 1 scrambled egg and 2 turkey links for breakfast at Perkins but I’m sure the egg wasn’t just cracked, free range or organic and they may have used non-organic whole milk and salt to mix it in. I can guarantee that the turkey sausage wasn’t organic and was loaded with sodium. That’s just one meal.
First order of business, get our digestive systems back on track. I literally said “I need quinoa in my life right now”. So I whipped up a yummy protein packed creamy vegan thai quinoa salad. Ahhh, life is getting back to normal.
I found this recipe and made a couple adjustments based on what I had in the kitchen and it turned out great. Hearty, filling and VERY dense salad that can be eaten warm or cold.
This salad is super filling and protein filled. 7 grams of protein from the almond butter and 6 grams from the quinoa. 13 grams of protein per 1/4 cup serving + fiber. Yay!!
After being on vacation for the past few days, I was really anxious to get back in the kitchen. Seriously, who am I? If you knew me a couple of years ago, the last room you would find me in was the kitchen. At least not for the purpose of cooking. Eating yes, cooking no.
Simple recipes like this provide loads of protein and fiber which keeps you fuller longer. This particular recipe has 7 grams of protein, 4 grams of fiber per 1/2 cup. Those are awesome stats for only a 1/2 cup.
We ate this as a healthy bean relish with homemade pita chips and triscuits to scoop it up for a little snack.