When I make a salad, I really make a salad. I like all different colors and textures mixed in with my salads. I use a lot of different vegetables and nuts, seeds, or tortilla strips to add to the variety. Most of the time, I make my own dressings too. As the weather gets warmer, we eat more and more salads. We eat the heavier foods when the weather gets colder. Spring is just getting started though and right now our weather is hitting all four seasons in any given day. So a salad today and maybe something cooked in the oven tomorrow. Who knows? This is Spring in Colorado and it is always very unpredictable.
Seared Ahi Tuna Salad
Seared ahi tuna, leaving the center nice and pink and tender
chopped romaine lettuce
shredded red cabbage
hard boiled egg
red onion, sliced very thin
red bell pepper strips
fried tortilla strips (optional)
Today, I used my cherry vinaigrette, which paired nicely with the tuna and was very tasty. My husband likes cheese on everything, but hates avocado. Be creative. Use what you like. By adding a lot of color and texture, you are not only getting a lot of variety, but you are also getting a lot of nutrients from various sources, as well as getting in your servings of at least 5 fruits or vegetables. Eat healthy and enjoy (especially after my indulgence of the decadent hazelnut brownie earlier).