Add a splash of color to any dreary day with this bright and bold salad that’s both dairy and gluten-free!
- Food processor
- Large skillet
- 4 cups baby spinach leaves
- 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fennel, thinly sliced
- 6 oz sushi-grade ahi tuna
- (1 pinch) salt
- (1 pinch) pepper
- 1 tsp olive oil
Creamy Balsamic Dressing:
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp coconut yogurt
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic
- 1/8 tsp salt
- 1/8 tsp pepper
Roast the potatoes according to package instructions for 30 to 35 minutes, until fork tender. Set aside to cool.
Prepare the dressing by adding all of the dressing ingredients to a small blender or food processor and blend until smooth and emulsified (about 20 to 30 seconds), set aside.
Heat a pan over medium-high heat and add in the olive oil, season the tuna with the salt and pepper and once the pan is hot, add to the pan and sear for one minute on each side, then another 10 seconds on the edges.
Remove from the pan and slice the tuna into strips.
Assemble the salad. In a large serving bowl, add the spinach, tomatoes, fennel, red onion, roasted potatoes (cut in halves), the sliced seared tuna, and drizzle with the dressing.
Toss with the dressing and divide the salad between two plates. Enjoy!