Serving: 1salad, Calories: 404kcal, Carbohydrates: 16g, Protein: 36g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 1211.5mg, Fiber: 7.5g, Sugar: 3.5g
INGREDIENTS
For the tuna
- 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
- 1/4 cup sliced scallions, plus more for garnish
- 2 tablespoons reduced sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
For the Soy-Wasabi Vinaigrette:
- 1 tbsp less sodium soy sauce, or GF Tamari
- 1 tsp wasabi, in tube
- 2 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
For The Salad
- 3 cups baby greens, arugula or your favorite lettuce
- 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
- 1 small Hass avocado, (4 ounces) sliced
- 1/2 cup shelled edamame
- furikake, for topping (I like Eden Shake)
Combine the vinaigrette ingredients in a small bowl and set aside.
- In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
- In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
- Top with furikake and scallions, for garnish
