“The best summer dishes are bright and tasty, without being showy or overbearing”. That’s how my chief recipe tester described this spur-of-the-moment concoction that immediately felt like a classic summer bite. My RA therapy includes fasting, and resetting my biome while reducing inflammation is very helpful to me. Towards the end of the fast, I create a list of ingredients I’ve either been craving or want to add to my everyday meal planning. Many of the ingredients of this salad were on the list!
This salad is light and delicious, and it was born from a daydream about making cucumbers more fun. Cucumber is great for systemic dryness (like Sjogren’s Syndrome), and I’ve been enjoying cucumber, carrot and celery juice, but I wanted a crunchy alternative.
The recipe below makes 2 servings. You will have enough lemon vinaigrette for a few more salads. I like to build the vinaigrette in a mason jar – add the ingredients in order, and then twist the lid on and shake for a full minute or two until the honey “melts” and the oil and lemon are incorporated.
The Ahi preparation is also very simple. Heat a pan on high heat for a few minutes. Salt and pepper both sides of the thick tuna steak, and sear for 2 minutes or so on each side. I made the salads beforehand, and after letting the Ahi rest for 2 minutes, sliced it and landed it on top of the salad. Enjoy!
Ingredients:
- 2/3 large cucumber
- 6 mushrooms
- 1 avocado
- 18 blackberries
- 2 T pomegranate seeds
- Micro greens with edible flowers
- One 1-inch thick Ahi tuna steak
Makes 2 servings
Lemon Vinaigrette:
- Juice of one lemon
- A matching amount of olive oil
- 3/4 t salt
- 3/4 t pepper
- 1/2 t Herbes de Provence
- 1 clove garlic, minced
- 1 T honey
These ingredients were the inspiration. 
Start with 1/2 of the cucumber. 
Then, add 3 chopped mushrooms. 
Then, add 1/2 avocado to each bowl. 
And half the blackberries. 
Pomegranate seeds add a nice crunch. 
Edible flowers and sprouts are pretty *and* delicious. 
The lemon vinaigrette brings it all together. 
Finally, add the seared Ahi, et voilà! 
Yum! If you liked it, let me know in the comments.