By, FashionMista
Life here at Katie James took a pleasant but unexpected turn for busy! Now that Katie James has expanded to include website design, I can't let a little P&J fuel my brain for dealing with site designs and other issues. Food is very important to me, so thank goodness my office is one step away from my kitchen. For easy digestion that won't knock me out like pasta, and is tasty with vegitables, I've entered the world of salads. I've always stayed away from this world, not wanting to invest the time to make a salad, but it's not bad! Here is my first salad recipe so far:
The Working Girl Salad Recipe with Tuna Ginger Salad
Note: helpful to fix salad while listening to The Little Willies.
This salad will be mainly fresh tasting vegetables and a scoop and a half of tuna salad.
Prep time: 7 minutes (if you've prepared the tuna salad already)
1 cucumber
1 small squash
1 small root of ginger
1 New Jersey vine tomato
1 avocado
1 lemon
1 bunch of cilantro
generous amount of Kraft parmesan
2 cans Bumblebee Tuna (or if you do organic or brand of choice)
1/2 tablespoon butter
2 spoonfuls mayonnaise
lettuce that is purple on top
lettuce that is very green and leafy
15 spinach leaves (for folic acid)
Balentino sea salt (don't fear the salt)
Ziploc bags
Prepare the tuna salad in advance (click here for Katie James tuna ginger salad recipe). You can keep scooping from it.
In
a small pan on medium heat (high heat if you have an electric stove),
spread melted butter over the surface. Slice about 9 slices of the
squash, and spread evenly in the pan. While it is cooking, put the
amount of lettuce onto your plate that you want, and rip into
bite-sized pieces. Slice about 5 thin slices of cucumber and put onto
the salad. Cut the tomato in half and put one half in a Ziploc bag.
Slice the other half into thin slices and place next to pile of
cucumbers. Halve the avocado by cutting into it lengthwise and cutting
around the pit. Twist the avocado apart and put the half that has the
pit in it into a ziploc bag and into the fridge. Salt the other half of
the avocado and lightly cut into 8ths. Run the knife under the avocado
(but above the skin) close to the skin to scoop out the slices you just
created, and lightly squeeze them onto the lettuce.
Oops, don't
forget about those squashes. Turn the squashes with a fork and knife,
and let the other side absorb the butter. Let sit for about 2 minutes,
and then sprinkle with Kraft parmesan to taste. The parmesan should
absorb the butter and start to look golden. That is when you know they
are done.
Scoop the tuna salad into the center of the lettuce.
Scoop the amount of tuna salad that you feel like eating. The squash
should be done, so turn off the stove, take the pan and spread the
parmasan squash over the salad. This puts the salad over the top!
You need dressing. Squeeze a thick slice of lemon over the entire salad. Voila! Make sure to get a bite of tuna with every bite!
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