gluten free | dairy free | Paleo | low FODMAP*
*see recipe notes
Sushi unrolls into a salad—Paleo style! Made with pan-seared ahi tuna, cauliflower rice and a side of curried sweet potatoes! Dressed in a sesame oil, lemon and orange vinaigrette.
This salad is inspired by a trip I made to the store to get fish for my dinner salad. Being a creature of habit, I headed towards my favorite fish (salmon). But the person helping me behind the counter had different plans for my salad! He persuaded me to get the glistening, red tuna steak and swore it was the best choice. He said I must, so I listened, and boy am I glad I did!
The cooked ahi is seasoned with sweet, salty coconut aminos to create a caramelized crust and then served on top of greens, along with cauliflower rice and fresh vegetables. The preparation of the tuna and cauliflower makes this ahi tuna bowl juicy and warm. Citrus vinaigrette, pickled ginger and wasabi (not shown) transform this salad into something quite spectacular!
With chop sticks in hand, you’ll feel like you’re dining out at a high-end, Japanese restaurant!