Being on the Whole30 has made eating out is very interesting. Finding compliant meals takes a little ingenuity at the very least. Having followed a Paleo lifestyle for some time before beginning Whole30, I am accustomed to spotting compliant and non-compliant foods on a menu. It is safe to say, the safest meals to eat when eating out are salads.
The other day, my husband and I decided to go out for a Friday lunch date. Not only am I following Whole30 but my faith does not believe in eating meat on Fridays during Lent. This really posed a problem.
Whereas I would select a steak or chicken selection, I was left with choosing salmon (which I had eaten WAY too much the past week) or salad without protein which is a BIG no, no. So I scoured the menu for something I could eat. Then I spotted it.
While I was searching the salad section of the menu that sounded so delicious. This salad sounded so amazing that I felt that I not only needed to devour it but also recreate it at home.
The salad was a beautiful mix of baby spinach, mixed greens, red cabbage, shredded carrots, thinly sliced apples, sliced almonds, pickled ginger, grape tomatoes, and topped with sesame crusted seared Ahi tuna (recipe to come). The kicker to this amazing salad was a wasabi vinaigrette.
OH-EM-GEE! It tasted exactly like sushi in a bowl. The dressing, ginger, and Ahi blended perfectly together to give it just enough spice to make it well worth the price.
When I got home, I decided I needed to MAKE this dressing. So, I set out to recreate this amazing dressing. Guess what? I NAILED it! Not only is it delicious but it is also Whole30 and Paleo compliant. How cool is that?
So, try this out and tell me what you think! I will post the salad recipe later this week.
Post update May 4, 2020
Spicy Wasabi Vinaigrette
Ingredients
- 2 tsp Wasabi powder
- 2 tsp HOT water
- 4 tsp Apple Cider Vinegar ACV
- 1 tsp Balsamic vinegar
- ¼ tsp chia seeds
- 6 TBSP Olive oil
- ¼ c parsley
- Salt and pepper to taste
Instructions
- 1. In a large jar, combine the wasabi powder and hot water. Let stand for 10 minutes.
- 2. Add ACV and balsamic vinegar. Whisk to combine.
- 3. Stir in oil and shake jar well to mix.
- 4. Add salt, parsley, and chia seeds prior to serving. Shake to combine.
