If You Make This Spring Will Come

I grew up in the “Valley of The Sun”, and never truly knew cold until I moved to the San Francisco Bay Area. Until I was 21 I lived in Phoenix, and it was warm if not hot 9 ½ months out of the year. A hot dinner was not always the best way to end a day. Salad was a huge part of my dinners year-round. In talking to my friends I realized that most family do not eat salads with every meal. There are few children in this world that eat side salads every night except the nights salads were the main course, but I did. As I got older I went through more unhealthier phases, but deep down I loved salads. I was able to rekindle this love when I found that I could no longer eat gluten. I am now that girl that everyone sneers at as she orders a salad at the pizzeria, and on those oh, so rare things people call dates. Salads can make a meal whether it is a hot summer night, or a chilly, wet Spring evening. Those hot Arizona days are distant, and with the raining pouring outside I pour through the recipes that remind me of sunnier, warmer times. I trust that Spring is barreling towards us and I relish the idea of warmer temperatures, and all the foods that accompany it. When I make salads at home they are filling and satisfying, and they lack that pizza parlor iceberg lettuce. This is one of my favorite salads. It is flavorful, sweet and savory. Each bite allows you to pair tender buttery fish with sweet mango, fresh greens, creamy avocado, and a hint of wasabi dressing. Here is my take on a seared ahi salad. First things first, you will need a nice, sear, sashimi, or sushi grade piece of ahi. The piece should be ruby red, firm, and it should not smell super fishy. Here is the rest:

• Light or fat free mayo (I prefer Best Foods)
• Rice wine vinegar

• 4 Persian cucumber

• 2 Sliced Mango

• Wasabi Powder (this can be found at any Asian market, or in the ethnic aisle of your local market)

• Micro Greens

• Mache (aka lambs lettuce), or butter lettuce.

• 2 Avocado

• A squeeze of fresh lemon or lime

Slice cucumbers thin and combined with rice wine vinegar while you prepare the rest of the meal. Lightly dust ahi with sea salt and pepper. Place ½ tablespoon of olive oil in a pan over medium-high heat. Let the pan get nice and hot. Don’t let the oil burn! Lay the fish in the pan and let each side sear for 1 to 2 minutes. I prefer it super rare so I cook only 1 minute on each side. Serving someone who is terrified of delicious, rare or raw fish? Cook a little long for the faint of heart.

In a small bowl wisk 1 to 2 tablespoons of wasabi powder, a teaspoon of 1 tablespoon of rice vinegar, and 4 tablespoons of mayo. The consistency should not be too watery. Make sure you taste a little. Add more wasabi if you like the heat!


Arrange a small bed of lettuce, lay the tuna on top, and drizzle the wasabi dressing on top, lay out the mango, cucumber, and micro greens.

Looking to make an appetizer? Try dressing a plate with the seared ahi, the marinated cucumbers, and the wasabi dressing. Place a bowl in the center with ponzi sauce. Here is the recipe for ponzu:


1/3 cup GF tamari sauce
1/4 cup lemon juice
1 Tbsp rice vinegar
A pinch of fresh, grated ginger.

Enjoy!