Did you know you can tune a piano, but you can’t tuna fish?
Tuna Fish is packed full of health benefits, and nothing can quite beat the taste of a fresh tuna fillet or steak that has been grilled. I have to admit I always forget about tuna when I’m shopping for my fish dishes, but this easy grilled tuna recipe complete with garbanzo bean salad is going to start making an appearance on my weekly menu board.
I love Ranch dressing. On everything. I think I alone keep the ranch “industry” going. It would be an obsession… if I didn’t know how high in calories it can be. So I recently started looking for a lower-fat, lower-calorie alternative that still had that “zing” like the traditional dressing. I didn’t find anything I really liked until I saw someone suggest swapping the mayo for Greek yogurt. BAM! Perfect dupe and with half the calories as the original.
The recipe below is kicked up with some jalapeno (I like it spicy) and cilantro. You can leave those out if you prefer plain ranch dressing.
Since I also like TexMex food, I came up with this awesome salad after having something similar at a restaurant last month. Since then, I’ve probably made it at least twice a week. It’s really fast and loaded with colorful veggies so you’re packing in tons of vitamins, minerals, and fiber.
Mother’s Day is coming up soon. Treat the most important woman in your life to a healthy homemade lunch that includes this fresh, seasonal strawberry avocado salad with blackberry balsamic dressing. Add cold shredded chicken or a side of baked fish and you have a delicious, light and healthy meal that will give you enough energy to tackle a few hours of power shopping or leave you feeling fit for a relaxing afternoon at the spa.
Tell me in the comments: What are you doing for Mother’s Day?
Photo courtesy Flicker user Eunice
Makes 2 servings with some dressing leftover
1/2 cup fresh or frozen (thawed) blackberries
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
1/8 cup lemon juice
1/2 tablespoon garlic
3 packets Stevia In The Raw®
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups packed, fresh baby spinach
2 cups packed, bite-sized radicchio pieces
1 pint strawberries rinsed, hulled and sliced
1 avocado, diced
4 ounces crumbled gorgonzola or blue cheese
1/4 cup chopped walnuts
half a small red onion, thinly sliced
Combine the first 9 ingredients in blender and pulse until smooth. Refrigerate at least one hour, or overnight. Shake or stir the salad dressing just prior to serving.
Combine the remaining ingredients and toss with enough salad dressing to lightly coat ingredients. Serve immediately.
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year. This version of the classic warm (or wilted) spinach salad can easily be made into a meal by adding a sliced hardboiled egg, chicken or tofu. If you want more vegetables, mushrooms and red pepper work especially well.
Regular, fresh spinach may be used in place of baby spinach but will result in a less delicate salad. Make sure to trim the stems if using regular spinach.