Since today was the first day of Spring, and it hit 81 degrees here in St. Louis, I thought I should share one of my favorite spring salads even though it’s exclusive to REAL-The Meal Deal, my program for living a balanced and healthy lifestyle where I provide a simple movement/exercise plan in pair with a meal plan that is rich in real and whole food. BUT I thought I should give you a taste of what REAL – The Meal Deal has to offer and this sumo salad is surprisingly one of my favorites! It’s full of hydrating vegetables, protein, blood sugar regulating complex carbohydrates, and a sauce that is out of this world! It takes a whole 10-15 minutes to make start to finish and is quite the crowd pleaser!
First how amazing does this fish look. Here I’ve used tilapia, but feel free to switch this for another flaky and lean protein, like halibut or cod, just be sure your choosing fresh and wild caught, with all fish! I sear these babes on high heat each side and then cover on low for about 3 minutes.
Here’s the veggie gang for this dish! I went with all the spring veggies…water rich romaine and cucumber, asparagus, bell peppers, added some olives and a few of the other typical salad necessities. The combination really makes for one Greeky goodness!
We cant forget these little guys; because #carbsforlife! Although this is a low carbohydrates dish, it’s important to eat enough carbohydrates in your meals through out the day for energy and proper brain functions. Fingerling potatoes are low in starch content compared to other tubers and taste great when roasted aka: THIS SALAD!
The sauce. We cant forget the sauce. The key ingredient in this dish, I’d have to say is this stuff. There’s something about roasted red pepper combined with red wine vinegar and garlic. Saaah Good! As mentioned below the tahini is optional, but really give this a kick, and provides your with extra healthy fats and protein. It’s also a great source of calcium! The sauce goes far, so you can either make your salad extra saucy or save some in an air tight container for dipping fresh veggies in at snack time.
And Voila! Here you have the best Greek Goddess Salad! Give it a try and show me your creations by tagging #nourishingnelli on Instagram or Facebook!
And since were talking Greek stuff……“Let food be thy medicine, and medicine be thy food” – Hippocrates
- 2-3 cups of romaine lettuce shredded
- 1/4 cup fresh dill
- 1 cup steamed asparagus diced into thirds
- 3/4 cup hearts of palm diced
- 1/2 cup diced cherry tomato
- 1/2 cup diced purple onion
- 3/4 cup diced english cucumber
- 6 oz fingerling potatoes diced
- 1/4 cup diced bell pepper
- 1//3 cup diced kalamata olives
- 1/3 cup diced green onion
- 7 oz of fresh tilapia cod, or hailbut
- Dressing Ingredients
- 7 oz roasted red bell pepper use oven until skin is crispy
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp tahini
- dash of sea salt
- dash of red pepper flakes optional
roast fingerling potatoes in the oven at 425 for 15 minutes
blend the dressing ingredients in a high speed blender
cook your fish of choice
layer all ingredients on a plate
pour dressing over the top