Happy Thursday! Friday is on the horizon and I am more than ready for it’s arrival.
On Wednesday night I had the most delicious dinner. I had picked up a sashimi grade tuna steak at Fresh Market on Sunday since I knew I would be flying solo for dinner a night or two this week. On the menu: Pan-Seared Thai Tuna Salad.
The tuna was seared in grapeseed oil for less than 2 minutes on each side after being seasoned with salt and pepper. In no way did I want to hide the flavors of the tuna so I kept things simple.
In the salad mix: salad greens, mushrooms, cucumber slices, red onion and cilantro. I adore cilantro and it really adds Thai-flare to the salad.
The dressing is really where the Thai flavors shine. The dressing was a simple mix of lime juice, rice vinegar, sesame oil and sambal oelek.
Such a bright and fresh salad. This is a salad of my dreams.
On Thursday morning I completed the #greensmoothieapril challenge. Thirty days, thirty smoothies. My last smoothie was one of my favorites.
This particular smoothie was inspired by one of my favorite candy bars, Mounds.
In the mix: 1 cup almond-coconut blend milk, vanilla protein powder, a banana, a tablespoon of almond butter, a tablespoon of unsweetened cocoa powder, spinach and ice.
I loved the smoothie challenge and I even tried a few new smoothies throughout the month. But I can’t lie, I am so excited about adding some of my favorite breakfasts back into the rotation. And April was kind of cold weather-wise, there were many mornings when I drove to work with numb fingers from such a cold breakfast.
And on a final note.
Can I please go back to Scrub Island? A year ago we were on our honeymoon and I would do just about anything to be on a tropical island again.