Thai Pomelo Grapefruit Salad

Soup & Salad | February 3, 2016 | By

When my assistant, Damien, created this salad it made me smile! This yummy citrus salad is a combination of sweet and tart that is so refreshing! It’s also quite healthy for you. Pomelo grapefruit is a large Thai grapefruit that is sometimes hard to find, so substituting with pink or red grapefruit is just as good. The key is to getting all of the skin removed so there are no remnants of white pith or membrane. You really only want the edible flesh of the fruit. It always looks so easy when the chefs section a grapefruit on TV. Here’s a tip to make it easier: (how to section a grapefruit). It’s not as hard as you think!

Thai Pomelo Grapefruit Salad
Serving Size: 4
  • ½ head roasted garlic
  • ½ cup light coconut milk
  • ¼ cup coconut water
  • 1 Thai chili pepper, chopped
  • 2 tablespoons fish sauce
  • Handful chopped cilantro
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 3 pomelo grapefruit, peeled and sectioned
  • ½ cup whole roasted peanuts, chopped, to garnish
  • Toasted coconut chips or flakes to garnish
  1. In medium mixing bowl, whisk together all ingredients up to honey. Add grapefruit and toss together. Top with chopped peanuts and coconut chips.
You can substitute red or pink grapefruit in place of pomelo grapefruit, which is seasonal.
I like the coconut chips in a bag from Trader Joe's.

Miso Butternut Squash Soup

Soup & Salad | February 3, 2016 | By

This is one of my favorite fall/winter/spring soups! It’s just so easy to prepare and is loaded with all good things (vitamins A, E & C, fiber, magnesium, and potassium). Butternut squash tastes sweet when cooked and this soup is no exception. I highly recommend buying the squash already peeled and cubed so you don’t end up losing a finger trying to slice it open! You can top this soup with your favorite herbs and toasted pumpkin seeds. It’s hearty, filling, and healthy!

Miso Butternut Squash Soup
Serving Size: 4
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds butternut squash, peeled, seeded and cubed
  • 5 cups low-sodium chicken broth or vegetable broth
  • 3 tablespoons yellow miso paste
  • Handful of chopped fresh herbs (like thyme)
  • Salt & pepper to taste
  • Fresh herbs for topping (thyme or cilantro)
  • 2 cups raw whole pumpkin seeds for toasting
  • Drizzle of crème fraîche for topping (optional)
  1. In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, yellow miso, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
  2. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
  3. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 20 to 25 minutes, making sure to check them and toss the seeds periodically so they don't burn!
When pumpkin seeds start making a popping sound in the oven they are starting to toast. Watch carefully at this point and toss periodically.

Seared Tuna Salad with Miso Dressing

Soup & Salad | January 27, 2016 | By

I love salad for dinner (or lunch!). This is a fantastic, tasty meal that has “healthy” written all over it! And, it’s so easy to prepare. If I’m making seared tuna for another meal, like my wasabi seared tuna recipe, I repurpose the tuna for this dish. Leftovers anyone? Why waste a beautiful fish? Add a glass of white wine and now you’re talkin’ tuna!

Seared Tuna Salad with Miso Dressing
Serves: 4
  • 1 fresh tuna steak, ahi or yellow fin
  • 3 tablespoons canola oil, divided
  • Salt & pepper
  • 1 package cleaned mixed greens
  • 1 cup undressed broccoli slaw from package
  • 1 cup shredded carrots
  • ¼ sliced red onion
  • 1 ripe avocado, thinly sliced
  • ½ cup fresh cilantro
  • Toasted sesame seeds for garnish
For the Dressing
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, crushed
  • ½ teaspoon honey
  • Dash of pepper
For the salad
  1. Pat the tuna dry and brush 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on all sides of tuna. Heat a small cast iron skillet to medium high and sear tuna on one side for 3 minutes and the two minutes on the other side. Remove and cool. Tuna should be nicely seared on the outside and rare pink on the inside. After cooling slice tuna on the diagonal and set aside.
  2. Mix together the field greens, broccoli slaw, carrots, and red onion. Toss lightly with miso dressing (recipe below). Top salad with sliced avocado and tuna. Place a mound of cilantro on top and sprinkle with sesame seeds.
To make the dressing
  1. Whisk together rice vinegar, soy sauce, miso, ginger, lime juice, garlic, honey, and pepper. Whisk in remaining 2 tablespoons of canola oil. Toss salad with dressing.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.