I am always in search of EPA/DHA (the potent Omega 3 fats that are great not only for decreasing inflammation but also for your brain!) and sashimi has got to be my favorite food!
This salad is super easy to make and AIP friendly. Use whatever sashimi you crave, this one has tuna, red leaf lettuce, red onions, baby romaine and cucumber all from the farmer’s market. The dressing consists of coconut aminos, coconut oil and Bubbies Horseradish mixed together. I can get sashimi in Japantown in San Francisco and even at Whole Foods where they generally have “sashimi ready” fish available. Anyone else love sashimi? Enjoy with a glass of grape kombucha!
1/2 lb. tuna steak sliced thinly
2 tbsp of red onion chopped
2 tbsp Coconut Aminos
1 tsp Bubbies Horseradish
1/2 cucumber, peeled and sliced
2 cups red leaf lettuce
1 cup romaine leaf lettuce
Directions:
Wash and chop red onion, cucumber and lettuce.
Mix together the coconut aminos, coconut oil and horseradish.
Add slices of tuna and dressing on top. Enjoy!
