Hey, my Foodies! Got a good start this week?

I had an awesome Monday! (more on that tomorrow).

Meanwhile, it’s Tasty Tuesday time!

What is Tasty Tuesday you ask?

Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?

Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!

So, today my contribution to the Tasty Tuesday is a dinner salad recipe.

This salad comes together in minutes and is ideal for hot summer nights when you don’t feel like eating much, or trying to take it easy after that huge meatball sub you had for lunch 🙂

Anyway, give this salad a try as a dinner salad or as a side – it is fresh and delicious!

You will need:

(pick your own quantities depending on how many servings you would like to make)

• Romaine lettuce
• Grapefruit
• Avocado
• Salmon
• Sliced almonds

Instructions:

Before you begin, here’s a tip: don’t make this salad in a big bowl. It is much better to make individual servings to keep it nice and beautiful.

First, marinate your fish: all I use is a little bit of lemon juice, pepper and soy sauce. Make sure the fish is coated with the marinade and let it sit on the counter while you’re prepping other ingredients.

Then, tear up your lettuce. Don’t cut it with a knife – that’s how you get those rusty brown edges on the lettuce pieces on your plate and the leftover lettuce head in the fridge. So, tear it up and layer the bottom of the salad bowls with it.

Peel and cut avocado, and put on top of the lettuce.

Since grapefruit will probably take the longest to prep, do that next. Peel it, take the flesh out and tear into chunky pieces. Another tip: do it over the salad bowls with lettuce – that way you will keep the grapefruit juice in the salad. It also helps keep avocado from turning brown.

Cooking fish: I used my wok, but you can use a regular frying pan. The key is to heat up the oil in your wok/pan nicely (I use olive oil). Once that’s done, throw the fish in and stir constantly but gently so the fish doesn’t fall apart. Ideally, you want the fish to be rare on the inside and just have a cooked crust on the outside for this salad. If you’re not comfortable eating almost raw fish, just cook it through.

Put the fish on top of your salad and sprinkle the sliced almonds over it.

Serve warm or cold.

I generally don’t add any dressing to this salad because of the grapefruit juice + juices from fish on it, but you can add some olive oil or any other dressing you like to this salad.

Enjoy!

And that’s about it for this week’s Tasty Tuesday, my friends.

Your turn: link up your tasty posts below! And don’t forget to share and spread the word!

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This post was linked up to: Recipe of the Week,  Tasty Tuesdays, Tasty Tuesday