It’s just ridiculously hot here lately.
So hot that the thought of turning an oven on makes me want to run…like to Alaska.
Why not make a fresh salad? One that is unique, that your guests will love, one that can be made almost entirely ahead of time and one that doubles as a conversation piece.
How’s that for spectacular?
This uses zoodled veggies (if you don’t know what that is, you might have been living under a rock for the last year). It’s a pretty way to serve veggies but not everyone has a zoodler (although, if you want to pick one up, they are pretty cheap).
But, if you don’t have one, check out this post for how to spiralize (a fancy shmancy word for zoodling) without a zoodler (sounds like a screenplay, no??)
You can also use your imagination for how to stack this salad (in the directions below, it says to use a can that has both ends cut off…but I didn’t have one so I used a paper coffee cup…I know, I know…nobel prize worthy, right?)
This, above, is what they look like done…
But if you’re too lazy, just toss it all in a bowl…it will still taste magnificent.
Like spaghetti…but healthier!
- 1 carrot, zoodled or julienned
- ½ english cucumber, zoodled or julienned
- ½ red onion, diced
- 1 avocado, cubed
- 200 g sushi grade tuna, cubed
- 2 limes
- ⅓ c rice vinegar
- 1 tbsp sweet thai chili sauce
- 1 garlic clove, minced (or ½ tsp garlic powder)
- 2 tso honey
- ¼ c canola oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Cilantro for garnish (optional)
- In 4 individual bowls, place the cucumber, carrots, tuna and avocado.
- Squeeze 1 lime into the tuna and set aside
- In a mason jar, place the dressing ingredients (the juice of 1 lime, vinegar, chili sauce, garlic, honey, canola oil, sesame oil, sesame seeds) and shake.
- Pour, equal amounts of the dressing into each bowl (you can leave a bit out if you would rather have it more subtle); toss and set aside
- If you have an empty soup can, remove both ends and use that to stack (I didn't have any cans that would work so I used a paper cup with the end cut off)
- Place ¼ of the carrots into each stack, then the cucumbers, then the onions, then the tuna, then the avocado.
- Repeat 3 more time so you have 4 stacks.
- Place each stack on individual plates, pull the cup or can up to reveal the stack, garnish with cilantro if using and serve immediately.