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Recipe excerpted from Whole30 Fast & Easy, © 2017 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 tbsp coconut aminos</li>
<li>1 tbsp rice vinegar</li>
<li>1 tsp sesame oil </li>
<li>1 tsp grated fresh ginger </li>
<li>¼ tsp salt</li>
<li>⅛ tsp black pepper</li>
<li>1½ lbs sushi-grade ahi tuna, cut into bite-size pieces</li>
<li>5 oz baby spinach </li>
<li>1 ripe avocado, chopped</li>
<li>1 ripe mango, chopped</li>
<li>1 small unpeeled cucumber, sliced</li>
<li>1 cup shredded carrots </li>
<li> Black sesame seeds (optional)</li>
<li> Sliced green onions (optional)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>To make dressing, stir together all ingredients in a small bowl.</li>
<li>To make salad, in a medium bowl, gently toss tuna with 2 tbsp of the dressing. Let marinade while you assemble the rest of the salad.</li>
<li>Divide spinach among 4 plates. Arrange avocado, mango, cucumber, and carrots on spinach. Top with tuna and drizzle salads with remaining dressing. Top with black sesame seeds and green onions, if desired.</li>
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