Dr. Weil's True Food Kitchen's Sashimi Tuna Salad

Ingredients

Dressing:
2 tablespoons rice wine vinegar
1 cup canola oil (with a bit of olive oil mixed in)
1 tablespoon tamari sauce
1 tablespoon pickled ginger
1 tablespoon sweet white miso paste

Salad:
8 ounces organic salad greens
8 ounces sushi-grade tuna, diced (you can substitute tofu)
2 avocados, diced
4 ounces pickled cucumbers, diced
3 ounces edamame beans
1 teaspoon roasted sesame seeds

Directions

Dressing

1. Place rice wine vinegar and tamari in a bowl and whisk together with miso paste, mixing well. Add in pickled ginger and canola oil. Set aside.

Salad

1. Gently mix greens with fish (or tofu), avocado, cucumbers, and edamame. Toss with dressing and garnish with sesame seeds.

Serves two as a main, and four as a side salad.

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