NorCal Homes Healthy Habit: May
It’s hot in Sacramento… like, really hot. When I was leaving the office yesterday, my car registered 102 degrees – In May! What the heck?! All of the warm weather not only has me reanalyzing my caloric intake, but also craving something light and fresh. Living in California, we are blessed with access to fresh fish, and I never pass up on the opportunity to incorporate fish into my diet. This month’s recipe is full of healthy, easy to prep ingredients and takes almost no time to throw together. This Ahi Tuna Poke and Mango Salad is topped with a simple 3 ingredient dressing over a bed of spring lettuce. Check it out! 🙂
Ahi Tuna Poke and Mango Salad
Prep time /Â
Total time /Â
 SERVES: 1 SALAD
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon ponzu sauce
- ½ teaspoon prepared wasabi
- 4 ounces sushi grade tuna, diced in large chunks
- ½ mango, diced in large chunks
- ½ cup store-bought seaweed salad
- ½ teaspoon black sesame seeds
- 2-3 cups loosely packed spring lettuce mix
- ½ avocado, sliced
- ¼ teaspoon pink Hawaiian sea salt
Instructions
- In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
- Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing. Sprinkle with the sesame seeds and stir to coat.
- In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.
See the full recipe here.
For this month’s workout, we’re encouraging people to get outside and stay active. It’s getting warmer, so before it becomes unbearable to be outside, get out and soak up the Vitamin D! Take a walk, go for a bike ride, or maybe check out that local trail that you’ve curious about. Remember, if you’re going to be spending time in the sun, ALWAYS wear sunscreen. 🙂