Cabo Tuna Salad Recipe
7 oz. mesquite grilled tuna filet served over a bed of spring mix, tossed with diced mango, avocado and honey lime vinaigrette, topped with cherry tomatoes
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Ingredients
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Main Ingredients
Honey Lime Vinaigrette
Method
Preparing the Tuna
- 1
Preparing the Salad
- 2
Prepare the Salad Base
In a large bowl, add the spring mix salad as the base for your dish.
- 3
Add Fruits
Dice the mango and avocado. Add these fruits on top of the spring mix along with the halved cherry tomatoes.
Making the Vinaigrette
- 4
Combine Vinaigrette Ingredients
In a small bowl or jar, combine honey, lime juice, olive oil, salt, and black pepper. Whisk or shake until well mixed.
- 5
Dress the Salad
Drizzle the honey lime vinaigrette over the salad and toss gently to combine all ingredients.
Serving the Dish
- 6
Assemble the Salad
Slice the grilled tuna filet into strips. Arrange the sliced tuna over the dressed salad, and serve immediately.
