Category: Salad

Roasted Beets with Apples and Greens

Published on by Alissa2 Comments

I have a confession.

I have a Friday ritual.

I cry.

I cry every damn Friday morning…not because I want to cry. No, I cry because Story Corps comes on NPR’s Morning Edition every Friday morning while I am on my way to work. And I’m not a cryer, folks,…I’m tough…I’m strong…I do what I want….Rargh!!!!

But on Fridays, there I am….crying at the stop sign or crying by a playground or crying in the parking lot of my office.  I have mascara smeared across my face because this little old man is being interviewed by his granddaughters and he is talking about his wife of 70+ years that just passed away and he remembers dancing with her the first day that they met and how beautiful she was and how she sparkled and now life just doesn’t have that sparkle anymore because she was his sparkle and….damnit…here those stupid tears come again.

This morning those tears streamed down again as I heard an amazing story of a young woman that was homeless in highschool. She shared a room in a Chicago shelter with 6 other family members. She rode the bus 1.5 hrs one way every day to school. She currently is in college, working hard and continuing to take care of her family.  And here those tears come again…it kills me knowing how common this story is. So many Americans are well below the poverty line. So many children are homeless. They have so much to overcome and many are able to but many do not have the chance.

So here is where I give an interweb high five *BAM* to all you educators (my husband included) for fighting for these kids and working long hours and believing and loving and opening your homes and hearts. Keep trucking, because what you do matters.

Doh! There I go again. Telling ya’ll a story and forgetting to go into much detail on the featured recipe.  So lets talk beets and fall apples!  A dear friend of mine from grad school sent me a recipe for an apple and kale saute.  I drooled and immediately made it the next night but added two roasted beets that I had bought at the market. Winner!

Roasting beets is super duper easy. It is way better than boiling…ew!  Read below for a short tutorial on roasting and removing the outer skin of the beet. I always run my roasted beets under running water and the skins rub off easily. Oh and USE THOSE GREENS!!!!  I added the beet greens with the kale. The tart apples and earthy roasted beets are a perfect pair. A dijon vinegerette drizzled on top really seals the deal!  Serve as a side with grilled salmon, pork chops, or chicken. Or for a vegetarian or vegan dish, serve over quinoa and maybe add some toasted walnuts. Mmmmm fall.

Roasted Beets with Apples and Greens (adapted from Whole Foods Market)

Serves 4 as a side

Ingredients

  • 1 bunch of beets with beet greens (about 1 lb)
  • 2 small apples
  • 1/4 medium red onion, thinly sliced
  • 1 bunch of kale, stems removed
  • 1 Tablespoon olive oil, divided
  • 1 Tablespoon apple cider vinegar, divided
  • 1 teaspoon stone ground mustard or dijon mustard
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 F. Let’s roast some beets! Remove greens from beets. Set beet greens aside to use later. Scrub beets well and do not dry off. Wrap beets loosely in aluminum foil. If beets are similar size, then they can all be wrapped together. If the beets are very large, then wrap them separately. Transfer the wrapped beets to a baking sheet and roast for 1 hour for large beets and 45 minutes for smaller beets. Beets are done when a fork slides easily to the middle of the beet. Allow the beets to cool for 5 minutes, or cool enough to handle. Hold the beets under running water and rub the outer skin away easily. Note – if the skin doesn’t come off easily then it is likely that the beets need to cook a little longer.  Peel and slice all the beets. Set aside.
  2. While the beets are roasting in the oven and they have about 20 minutes until they are done, start cooking the rest of your ingredients. Wash and remove the stems from the beet greens and kale.
  3. Heat 1/2 Tablespoon of olive oil in a skillet. Saute red onion for 5 minutes or until translucent and browned. Add thinly sliced apples and cook for 5 minutes, stirring frequently. Add 1/2 tablespoon of apple cider, kale, and beet greens. Place lid on top of skillet and allow to steam for about 5 minutes, stirring frequently. Remove from heat when greens are wilted.
  4. In a small bowl, mix remaining 1/2 tablespoon olive oil, 1/2 tablespoon apple cider vinegar, and mustard. Set aside.
  5. Divide the kale and apple mixture among 4 plates. Place sliced beats on top of kale and apples. Season with salt and pepper. Drizzle with vinaigrette. Serve warm or at room temperature. Note – If you don’t use all of the roasted beets, they can be stored whole or sliced for up to a week in the refrigerator.

Raw Zucchini Salad with Sesame Ginger Sauce

Published on by Alissa3 Comments

This weekend was a bit tough for me to study. The fall air poured through our open windows. Every time I opened my book, other things called my name: the farmers market, flea market, the garden, zucchini bread, OU football, wine, lunch, wine, dinner, cleaning the bathroom, going for a 7 mile run, getting my toes painted, more wine, walking my dog, another glass of wine….are you seeing a pattern?  Maybe it was the wine that made it difficult? Naaaaaah.

While at the farmers market this weekend, we picked up a poop ton of sweet potatoes, zucchini, peaches, and apples!  So, when this week’s Food Matters Project recipe was Edamame Cakes with Soy Drizzle I decided to take this asian-inspired recipe to Zucchini Land and use up my new bounty of zucchini! This raw salad is uber easy, so fresh and quite beautiful too.  Use the shredder attachment of a food processor to make quick work of shredding up these veggies! Save those knuckles, people!

Note: Don’t add the sesame-ginger dressing until you are ready to serve the salad. The zucchini tends to “weep” and get soggy if it sits with the dressing on it for too long.

To see the original Food Matters Project recipe for Edamame Cakes with Soy Drizzle, check out Life with the Lushers. And be sure to see what the other bloggers came up with here.

Raw Zucchini Salad with Sesame Ginger Sauce

Serves 4 to 6 as a side

Raw Zucchini Salad Ingredients

  • 1 large zucchini, shredded (about 3 cups)
  • 1 red bell pepper, julienned
  • 1 carrot, shredded
  • 1 scallion, green and white parts chopped
  • 1/4 cup cilantro, chopped

Sesame-Ginger Sauce

  • 1 tablespoon coconut aminos or soy sauce
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 clove of garlic minced
  • juice of 1/2 fresh lime
  • salt and pepper to taste

Instructions

  1.  If you have a food processor with a shredding attachment, it will make shredding the zucchini and carrot a breeze. Place the shredded zucchini in a colander and allow to drain for about 30 minutes. Slice the red bell pepper really thin. Combine the zucchini, carrot, bell pepper, and cilantro in a medium bowl. Set aside.
  2. In a small bowl, mix sesame-ginger sauce ingredients and set aside.
  3. When you are ready to serve the salad, add the sesame-ginger sauce to the zucchini mixture. Season with salt and pepper. Serve immediately sprinkled with sesame seeds.

Grilled Delicata Squash with Kale

Published on by Alissa6 Comments

Do you smell that? Ya…that’s fall people. IT is HERE! Well almost.  The weather man is taunting us. There are 90s in the forecast for the coming week but I have my fingers in my ears and I am not listening because my windows are open, it is in the 60s outside, and I am ready to pull out my BOXES O’ SWEATERS! Yes…that was plural….boxes.

Mmmmmmmmm….sweaters.

Also… winter squash is edging its way onto farmer’s tables at the market. Pumpkins, gourds, acorn squash, butternut squash, spaghetti squash, cinderella pumpkins.

Mmmmm…pumpkin. Oh, be ready people…pumpkin recipes are going to blow this place up! We are going to be swimming in pumpkin at this hacienda. But until then, let’s get back to winter squash, shall we?

One of my favorite winter squash varieties is the delicata squash. It is slightly larger than an acorn squash, but smaller than a butternut.  And did I mention that it is SOOO much easier to cut in half due to the thinner outside skin. The other beauty to this squash (besides those awesome trendy stripes) is that the skin is edible after it is cooked!  Now don’t get me wrong. I love butternut squash like the next bloke, but carving off all that stupid skin and hacking and chopping and nearly taking off my fingers and ear lobes in the process to just get a few measly cups makes me a bitter woman. More bitter than normal. And that’s bitter, people.

The inside flesh is smooth and similar to butternut in texture.  It caramelizes when roasted or grilled.  This dish can easily be adapted for roasting in an oven.  In an oven preheated to 425F, Roast for about 40 minutes. Around 30 or 35 minutes, keep an eye on them and test with a fork. They are done when the fork slides through with no resistance, like a potato.

You could serve the squash alone, but I topped them on top of a fresh lacinato kale salad. A perfect fall salad! Now, where’s my sweater?

 

Grilled Delicata Squash with Kale

Serves 4 as a side

Ingredients

  • 1 delicata squash, deseeded, halved and sliced in 1/2-inch slices (keep skin on)
  • olive oil
  • salt and pepper
  • 1 bunch of kale (or swiss chard), stems or ribs removed and leaves cut into 1-inch strips and gently massaged. (Read this article to see why and how to massage that beautiful kale.)
  • feta (leave off for vegan and paleo)

Instructions

  1. Prepare and heat grill for direct grill method.
  2. Toss squash slices in olive oil and season with salt and pepper. Grill over medium heat for 5 minutes. Then carefully flip to the other side. Continue grilling for another 5 minutes.
  3. Meanwhile, back on the ranch, add kale strips to a medium bowl. Sprinkle with salt and gently massage so that the kale slightly breaks down and becomes dark in color.
  4. Divide kale between 4 bowls. Place grilled squash rings on top of kale. Top with crumbled feta.

Cauliflower Tabbouleh

Published on by Alissa6 Comments

This is such a fresh and easy no cook salad and is inspired by the Food Matter’s Project.  I chose to use cauliflower that has been “riced” in a food processor instead of using the traditional bulgur.  Bulgur is a type of cracked wheat and is considered a whole grain. But in our recent quest to give up gluten, I used cauliflower as a stand in for grains and DAAAANG it’s good.  The fresh herbs and lemon make this a perky salad that is perfect for taking to a picnic, potluck, or for a labor day cookout!!!!!  Get on it.  Thanks to Sarah of Simply Whole Kitchen for choosing the Tabbouleh recipe for this week’s edition of Food Matters Project.  

So a small explanation on why we have gone gluten free….

For most of my husband’s life, he has been plagued with the worst seasonal allergies.  He should be the Bubble Boy. He was getting shots weekly until it became too costly, but then the weekly doses of Allergra D weren’t much cheaper either.  Migraines soon followed, nearly once a month…sometimes two or three a month.  They were debilitating and vomit-inducing. Appetizing, I know. 

Months ago, he eliminated grains and dairy from his diet, choosing a “paleo” life-style (only eating meat, vegetables, fruit, and nuts and eliminating grains, dairy, legumes).  Since going “primal”, I have been amazed at all the positive aspects.  His allergies? Vanished…his migraines? GONE. It was a miracle. His allergies were the result of inflammation caused by sensitivities to gluten, grains, and dairy.

Seeing his amazing transformation, I soon began to wonder if gluten was having an affect on me too.  I recently dived into gluten free living and have found that I feel a lot better when I do not consume wheat products.

Soooooooo, whether you have gluten sensitivities or not, I guarantee that you will enjoy this gluten and grain free tabbouleh salad during the final day of a great long weekend.

Cauliflower Tabbouleh (Grain Free)

Inspired by Roost and Mark Bittman

Serves 6 as a side dish

Ingredients

  • 1/2 head of cauliflower, discard stalk and dice florets into 1/2-inch pieces
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint
  • 1 to 2 cups of kale
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 2 scallions, green and white parts diced
  • 1/2 cup diced sweet bell pepper (1/4-inch pieces)
  • 1/2 cup diced fresh tomatoes
  • 1/2 cup diced cucumber
  • 1/4 to 1/2 teaspoon salt (to taste)
  • fresh cracked pepper

Instructions

  1. Get out your food processor…don’t have one? I recommend investing in a good one because mine is my best friend! Sorry Guinness. Cut the cauliflower into 1/2-inch to 1/4 inch pieces before adding to the food processor.  Add diced cauliflower to food processor bowl. Pulse until the cauliflower resembles rice. Scrape the “riced” cauliflower into a medium bowl and set aside.  May need to do this in batches to ensure that all of the cauliflower is evenly “riced”.
  2. In the bowl of the food processor (no need to clean out) add packed parsley, mint, kale leaves, lemon juice, and olive oil. Process for about 1 minute. Add herb mix to the riced cauliflower. Gently stir to incorporate.
  3. Add the remaining ingredients (tomatoes, cucumbers, diced peppers, scallions) to the cauliflower-herb mixture. Gently stir to combine. Season with salt and pepper to taste.

Marinated Fig and Spinach Salad

Published on by Alissa2 Comments

I was a fig virgin a year ago….a fresh fig virgin. Mr Newton destroyed figs in my opinion. Those weird “cookies” were the only sweets in my house when I was young and I stayed waaaaaaaay away from them. Looking back, I guess that was a good thing. So maybe I should thank Mr Newton and my mom. Only having access to those piss poor “cookies” curbed my sweet tooth, that’s for sure.

Late last summer, I noticed fresh figs at the store.  They popped up like a secret and without any warning. My curiosity got the best of me and I brought home a small basket of fresh figs, unsure what to expect.  Cutting into that dark flesh revealed such a surprise. The lush pink center of a fresh cut fig is so beautiful. I ate the whole basket in one day.  I went back…bought more and brought them to anyone and everyone I could. I was a fig prophet. I wanted to yell from the rooftops and spread the word. “Behold…the FIG. It will save your life.” I couldn’t believe that I had been blind to this fruit in its raw form for 30 years.

Although dried figs are available in stores year round, fresh figs are available in late summer.  There are numerous varieties with the Black Mission fig being one of the more common varieties found in stores.  Each variety differs in color and texture.  They are a great source of potassium (helps regulate blood pressure), calcium, and fiber!  So if you can get your hands on some fresh figs right now…do it. Profess the amazingness of figs. Eat them fresh and feel like royalty. Bake them and feel indulgent!

This past week I was lucky enough to get my hungry paws on a FLAT OF FIGS!!!!  After gorging myself on plain raw figs, I marinated a few and added them to this amazing spinach salad.  Although I loved the added flavor of the marinated figs, this salad would be fabulous with just the fresh figs and the balsamic-dijon dressing drizzled on top.

Ooooh…and a side note, the balsamic-dijon marinade/dressing is prime!  I whip up an extra large batch and store it in a ball jam-size jar with a lid and take it to work with me for my lunch salads.  Addictive! It’s also good drizzled on sautéed mushrooms and baked chicken.

Hope everyone has a great Labor Day weekend!!!!

Marinated Fig and Spinach Salad

Serves 2

Ingredients

  • 1/4 cup of balsamic vinegar
  • 1 teaspoon of dijon mustard
  • dash of salt
  • 1/4 cup of olive oil
  • 6 fresh figs, stems removed and quartered
  • 4 handfuls of fresh spinach
  • 2 tablespoon of toasted walnuts, coarsely chopped
  • crumbled goat cheese (optional)
  • fresh cracked pepper

Instructions

  1. Mix vinegar, dijon mustard, and salt in a small bowl.  Add olive oil, whisking constantly. Add figs and stir gently. Allow to marinate for about 10 to 20 minutes while you are preparing other things.
  2. Divide spinach between two bowls. Place figs on top of spinach and drizzle with marinade. Top each bowl with 1/2 tablespoon of walnuts and fresh cracked pepper. Sprinkle with crumbled goat cheese, if that’s yo thang.

Spring Roll Salad with Thai Dressing

Published on by Alissa10 Comments

What a weekend. Some friends of ours few into town from Austin. We had a great time catching up and showing them around the KC area.  The great cool down finally hit KC and made it perfect to ride bikes to our favorite restaurants.  We also ventured to Weston, MO, where we had fabulous brew in a century old Irish brewery tucked 4 stories BELOW ground.  It’s dank and musty and serves up a perfect pint of local brews.

Sunday brought warmer temps in the upper 90s. We found relief from the heat by checking out the Negro League Baseball Museum in the 18th and Vine district. If you are ever in the KC area, I highly recommend the museum.

We also were able to grill and cook some good food over the weekend. I made this great salad, which basically is a deconstructed version of thai spring rolls. The recipe is inspired by Mark Bittman’s Summer Rolls from the Food Matters Cookbook. This recipe was chosen by Alyssa of Every Day Maven as part of the Food Matters Project. It has been over six months since the beginning of the Food Matter’s Project, which consists of a group of food bloggers choosing recipes from Mark Bittman’s huuuuge, 500+ recipe cookbook “The Food Matters Cookbook” and cooking through them. 

I absolutely adore the freshness of well made spring rolls. The fresh cilantro and basil make the dish.  The herby salad is served with a thai-inspired dressing that contains almond butter instead of peanut butter.  Feel free to sub peanut butter instead, if you do not have any peanut allergies. This salad is quick and fresh and can be topped with shrimp or chicken for a complete meal.

The thai dressing would also be great for dipping. Add water after mixing all the ingredients. I found that after refigerating the sauce for a day, I had to add a few tablespoons of water to make it more of a dressing consistency. 

Spring Roll Salad with Thai Dressing (Gluten Free, Grain Free, Dairy Free)

Thai Dressing Ingredients:

  • 2 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 cup coconut milk (full fat or light)
  • 1/4 teaspoon salt
  • 1 to 3 tablespoons of water (add one tablespoon at a time until desired consistency)

Spring Roll Salad Ingredients:

  • 6 cups lettuce, chopped
  • 2 carrots, shredded
  • 4 green onions, green and white parts chopped
  • 1/2 cup sweet bell peppers, chopped
  • 1 cucumber, diced
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 avocado, diced
  • 1/4 cup chopped roasted cashews
  • sesame seeds

Instructions:

  1. In a small bowl whisk all dressing ingredients together until smooth. Place in a container and refrigerate.
  2. Add all the salad ingredients, except avocado and cashews, into a large bowl. Toss until all ingredients are well mixed. Top with diced avocados, sesame seeds, and diced cashews. Serve each salad with 2 tablespoons of sauce.

 

Simple Cucumber and Tomato Salad

Published on by AlissaLeave a comment

What’s in season right now? EVERYTHING!!!!

Well, everything that I wait and wish and hope for during those long drab winter months: crisp refreshing cucumbers and orgasmic tomoates!  The first tomato was like heaven. Like an addict, I waited day after day for the tomatoes in my garden to start to blush. And then one day….there she was…I squeeled and picked it. I ran into the house holding my trophy tomato like the hammer of Thor. It was red…it was plump…it was perfect….and I got it before those stupid squirrels! HA! My husband and I savored every bite of that first tomato, lapping up the juice on the plate.  We have been waiting for this moment  for TWO YEARS.

Last year we planted SIX tomato plants…six glorious heriloom tomatoes with psychedelic names, but not one tomato was eaten by us. Every last tomato was devoured by those pesky, furry, beady-eyed rodents.

But this year is going to be different.  I may or may not have a sniper station set up in my second floor guest room to catch any salivating critter that even LOOKS at my tomatoes.

I even have more cucumbers than you can shake a stick at! I have been harvesting 2 to 3 cucumbers A DAY.  So as a result of my metric butt-load of cucs, I have been making this simple cucumber salad every day. It keeps well and is a refreshing snack or side dish to take to picnics for a 4th of July celebration. 

American style cucumbers will stay more crisp in this salad as opposed to the English seedless varieties.  Slice them and lay them onto a paper towel to drain for 10 to 30 minutes.  I also like to allow this salad to sit in the refridgerator for a few hours before serving. This allows all the flavors to meld into summery goodness.

Also, you can make the salad with or without the tomatoes. But, honestly people, why would you not want to include those succulent red gems? They are just begging to be devoured. Or send them my way….I’ll eat them until I have canker sores. Mmmmm.

Simple Cucumber and Tomato Salad

Ingredients

  • 2 to 3 medium cucumbers, sliced thinly
  • 1 small red onion, sliced thinly
  • 2 medium tomatoes, diced
  • 1 to 2 tablespoons of chopped fresh dill or basil
  • 1/4 cup white wine vinegar
  • salt and pepper to taste

Instructions

  1. Place sliced cucumbers on paper towels and allow to drain or wick the extra moisture away. This will keep your cucumber salad light and crisp.
  2. Combine all ingredients in a medium bowl. Toss to coat. Eat! or chill for a couple of hours.

Grilled Yellow Beets and Beet Greens, Camping Edition

Published on by Alissa1 Comment

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A few years ago, my husband and I flew to Eugene, Oregon and purchased a 1974 VW camper van and drove it back across the US, taking small highways and traveling through small towns until we made it to our home 8 days later in KC. We have lovingly named our bus the Annabelle Lee, because she is like our great ship that takes us every year in search of America. Annabelle is stocked with a couch that folds out to a full size bed, an ice box, a sink, collapsible tables, and a pop top. She is truly the best camping mobile anyone could ask for. She is part of our family.

The beauty of Annabelle is that she makes you take life a bit slower and enjoy the scenery more. She takes us back to a simple time, where people traveled on the blue highways and not interstates, finding the unique mom and pop shops and ice cream parlors that defined small American towns. She makes you leave “Generica” and the big box retail stores behind and realize that all you need in life is the ones that you love. When we travel, people look at her and smile. You can’t help it. We feel like we are traveling in a parade with people waiving, truckers honking, and trains whistling. It’s true.

Every year we set out for a great American road trip, usually heading north to escape the summer hot box. Two years ago it was Minnesota. Last year, we drove to Wisconsin, the land of beer and cheese curds!!!!

This year for our annual trip, we are headed….yes, north and west to Custer State Park. We are in search of great buffalo, blue highways, a good root beer float, slower times, good beer, hiking trails, and each others company.

The other thing I love about camping is camping food! No, not hot dogs. I love grilled chicken hobo packets, eggs and bacon in the morning with gritty coffee, and grilled bananas and marshmallows at night. This year I tried something new. I grilled some fresh beets and beet greens that we found at a farmer’s market to go along with the grilled lamb burgers the other night. So good. If you are a beet virgin like me, jump on this! And if you love beets, like my husband, you will want to devour the whole batch. So easy and you don’t waste any part of the beet. Winner winner. and it’s puuuuurty!

Grilled Yellow Beets and Beet Greens
Serves 2

Ingredients
One bundle of fresh beets (about 5 small beets), sliced 1/4-inch thick and greens removed
Beet greens, washed and sliced in 1-inch strips
1 tablespoon olive oil
1/2 medium onion, sliced
Salt and pepper

Instructions
1. Heat grill.
2. Pull out a 2 foot sheet of aluminum foil. Fold in half. Open and spray with nonstick spray. Place sliced beets and onions in the middle of the fold. Drizzle with olive oil, salt and pepper. Place beet greens on top. Fold packet in half again, making a pocket. Fold all edges and seal.
3. Place on indirect heat on a grill for 10 to 15 minutes. Opening packet every five minutes and stirring veggies.
4. Remove from grill. Enjoy!

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Tuna Salad

Published on by Alissa4 Comments

It has been a very busy week. I went back home to Oklahoma for five days to visit my family. It was a wonderful visit but has left me tired and unable to post this weeks recipe from the Food Matters Project, Cassoulet with Lots of  Veggies, chosen by Keely Marie. Don’t forget to check out the other food bloggers versions here.  I will return next monday with another great FMP recipe.

Instead I present you with an easy tuna salad recipe that I made for a quick lunch since I had nothing else in my cabinets except for a can of tuna and some random salad fixins in the fridge. This is fresh and a great lunch packed with protein. Don’t bother weighing yourself down with processed breads which will only leave you feeling tired in the afternoon.

Tuna Salad

Serves 2

Ingredients 

  • 1 can of dolphin-free, water-packed, low sodium tuna (6 oz)
  • 2 tablespoons of greek yogurt
  • 1/2 cup diced red bell peppers, divided
  • 1/4 cup diced celery
  • 1 green onion, white and green parts
  • 1 tablespoon lemon juice
  • fresh black pepper to taste
  • 4 cups of fresh spinach, rinsed and drained
  • diced veggies (carrot, tomato, cucumber, etc)
  • 2 teaspoons olive oil, divided
  • 1 tablespoon fresh parsley or cilantro, chopped
  • sunflower seeds

Instructions

  1. Mix tuna, greek yogurt, 1/4 cup bell pepper, celery, onion, lemon juice in a medium bowl. Add black pepper to taste.  Set aside or in the refridgerator until you are ready to assemble the salads.
  2. In two bowls, arrange the spinach, remaining 1/4 cup diced bell pepper, and other vegetables that you have on hand. Divide the tuna mixture and place half of it in each bowl on top of the spinach salad.
  3. Drizzle 1 teaspoon of olive oil on each salad. Sprinkle with fresh parsley or cilantro. Top with about 1 teaspoon of sunflower seeds on each salad.
  4. Chow down!