You can put whatever you like in this as long as it’s green—kale, Chinese leaf, small zucchini, raw young peas, fava beans, whatever. You can reduce the range, too, so you don’t have to use all the herbs. Take care with the dressing. It needs a good sweet-sour-salty-hot balance, so taste and adjust it as you go before tossing with the vegetables.
If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.
Ingredients
Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
This is a regular lunch or supper at casa mia.