Ahi-Avo Jicama Salad
I’ll go days, weeks sometimes without writing, and jusssst when I find myself needing to accomplish something time sensitive, I wind up redirecting my time and efforts towards something completely non-urgent and down right random. Anyone else have those moments? Go to the gym? No, I think I’ll stay home and re-organize my file cabinets, tax season is a short six months away after all!
That being said, I should really be packing for my early morning commute to Nevada tomorrow, but it can wait.
The base of this salad is Arugula, and it’s topped with ahi tuna, avocado, and jicama. I bought the jicama for snacking on the road, actually, but tuna and avocado are both in the “mushy” category and it’s kind of necessary to have a crunchy element, especially in a salad without crisp greens (like romaine, for example). For those that don’t know what jicama tastes like, I find it pretty neutral in flavor, but on the sweeter side, with the texture of a firm water chestnut(?).
Ahi Avo Jicama Salad
Servings: 1 if you're me, 2 for most people
Time: 15 minutes
Difficulty: Easy
Ingredients
1/3 pound Ahi Tuna Steak, diced
1/2 Large Avocado, diced
1 cup Jicama, diced
A bowl (or two) of Arugula
Tuna Marinade:
Coconut Aminos
Sesame Oil
Garlic Powder
Onion Powder
Sesame Seeds
Cracked Black Pepper
Himalayan Pink Salt
Jicama Marinade
1/2 lemon, juiced
Smoked Paprika
Finishing Touches:
Sriracha (optional)
Directions
First things first get the tuna marinating, it won’t be for long but the longer the better. I added a couple tablespoons of coconut aminos, and a couple teaspoons of sesame oil, a sprinkle of garlic powder, onion powder, and toasted sesame seeds ( I don’t like measuring, but I’m trying to get better for the sake of recipe writing!) Essentially enough to coat the tuna and have some juices left over to dress the arugula.
Second, coat the jicama in lemon juice (for flavor/prevent oxidation), and sprinkle with smoked paprika.
Fill your bowl with fresh baby arugula. If you’re not a fan of it (some people find it too peppery), baby spinach would be great as well. Top greens with tuna mixture, jicama, and avocado, and that’s it. Yum! I put a bit of sriracha on top afterwards because of my personal affinity for hot sauce, but is by no means necessary.
Back to packing!