Sweet & Sexy Kale Salad

Ingredients:

•  4-6 cups washed, and dried finely chopped Kale

• 1 cup cherry tomatoes, (go for mix of red and yellow for extra flavor) sliced in half.

• 1/4 cup dried cranberries

• 1 green or red apple cut into small strips

• 1/4 cup walnuts broken into pieces or sunflower seeds

• Sea salt and pepper to taste

Dressing

Apple Cider Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• Whisk all together in a bowl until creamy

• (OR you can use the oil free option in Dressings)

To Prepare

Mix all together in a roomy salad bowl with clean hands. “Massaging” the kale helps to soften the texture.

Grilled Tuna with Bok Choy Slaw

Serves: 4

Ingredients

Grilled Tuna Ingredients:

• 4 small garlic cloves, pressed through garlic press

• 1 teaspoon freshly-grated ginger

• ¼ cup ponzu

• 1 tablespoon sesame oil

• 4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)

Bok Choy Slaw Ingredients:

• 2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)

• 4 large radishes, sliced into rounds and then sliced into very thin matchsticks

• ¼ cup shredded carrot

• ½ teaspoon (slightly heaping) freshly-grated ginger

• 1 teaspoon chili garlic sauce

• 2 tablespoons rice vinegar

• 1 ½ teaspoons ponzu sauce

• Instructions

  Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.

• Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.

• While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.

• To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.

• To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).

• Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.

Recipe :The Cozy Apron

Lisa's Favorite Dressings

Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites

Delicious Dijon vinaigrette Dressing

• 1 Tbsp. Of Dijon mustard

• 1/2 cup olive oil

• 1 tablespoon. maple syrup

• 3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)

• 1-2 cloves of grated garlic

• 1/4 teaspoon of salt

• pepper to taste

  Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.

Apple Cider Dressing

• 1/3 cup of olive oil

• 1 garlic clove grated

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 2 teaspoons of maple syrup

• 1/2 teaspoon of salt

• Whisk all together in a bowl until creamy.

• Store in a glass jar

Creamy Cilantro Dressing

• 2 cups of fresh cilantro ( you can add basil )

• 1/2 avocado

• 1 garlic clove grated

• 1/4 cup lime juice

• 1/2 teaspoon ground corriander

• 2 teaspoons of maple syrup or honey

• 1/2 teaspoon salt

• 1/2 cup of olive oil

• Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.

• Store in glass jar.

Sesame Vinaigrette dressing

• 2 finely minced garlic cloves

• 2 Tablespoons white miso paste

• 2 tablespoons tamari

• 2 tablespoons rice vinegar

• 2 tablespoons of dijon mustard

• 2 tablespoons coconut aminos

• 2 teaspoons toasted sesame oil

• 1/3 cup olive oil

• 1/12 inch of fresh ginger

• 4 teaspoons of water

• 3 teaspoons of toasted sesame

• Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth

• Store in a glass jar and refrigerate