Kahumana Organic Asian Spinach Salad Recipe

Time30m

Serves2

Blackened Ahi, House Bacon, Sourdough Croutons, Chopped Eggs, Shaved organic Baby Vegetables, Fuji Apples, Miso Emulsion

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Ingredients

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1
Prepare the Ahi Tuna
Season the Ahi tuna fillets with blackening seasoning and sear them in a hot skillet for about 2-3 minutes on each side until cooked through. Remove from heat and let rest.
2
Cook the Bacon
In the same skillet, cook the bacon slices until crispy. Remove and drain on paper towels.
3
Make Croutons
Cut the sourdough bread into cubes and toss with olive oil, salt, and pepper. Bake in the oven at 375°F (190°C) for about 10-12 minutes or until golden brown.
4
Boil the Eggs
Place eggs in a pot of boiling water and cook for 9-10 minutes for hard-boiled. Cool in ice water, peel, and chop.
5
Assemble the Salad
In a large bowl, combine baby spinach, shaved vegetables, and diced Fuji apple. Top with blackened Ahi, crispy bacon, croutons, and chopped eggs.
6
Add Miso Emulsion
Drizzle the Miso emulsion over the salad and toss gently to combine all ingredients. Serve immediately.