Please note that this post may contain affiliate links, if you click on any of these links and purchase the item, I will receive an affiliate commission at no extra cost to you.
This salad is hefty in the toppings which makes it incredibly filling. Tanginess of cranberries with sweetness of carrots with apple and smoothness of Avocado is incredible. Whenever I am in the mood for an actual salad this is my go to recipe.
Make sure that the tuna is cooked thoroughly, remember “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”
Medium Pan with Lid or Microwave with Cover
2 Wild Caught Tuna Steaks
2 Cups Shredded Lettuce
2 tbsp. Organic Olive Oil
1/2 Cup Shredded Carrots
1/4 Cup Cranberries
1/2 Lemon (Cut into wedges)
1/4 tsp Himalayan Pink Salt
- Wash all ingredients and dry in salad spinner
- Cook Wild Caught Tuna Steaks on stove top or in microwave for 3-5 minutes
- Flip the Wild Caught Tuna Steaks and continue cooking for 3-5 more minutes
- Add Olive Oil and Salt to Shredded Lettuce, Toss
- Cut Avocado, Apple, and Cranberries into desired slices
- Add Shredded Carrots, Avocado, Apple, and Cranberries to top of the lettuce.
- Chop cooked Wild Caught Tuna Steaks and top over the salad.
- Squeeze lemon wedges over salad, Serve
Spin on Salad
Investing in a salad spinner is one of the best items that I have ever purchased for my kitchen. Though most packaged salads from the store claim that the content of which is pre-washed, there still a feeling of ample freshness that comes from handwashing and spin drying your own salad.
Oftentimes when I eat out, which is way overpriced when I am on Autoimmune Protocol, there is nearly always an icky aftertaste in the leaf based salad. Based on prior restaurant experience, the reason is obviously because these leaves are not washed, resulting in said aftertaste. Usually I utilize the free lemons that most places offer and coat the salad with a squeeze or two of a lemon wedge which helps.
Even when preparing salad at home that is washed, there still is a frequent use of fresh squeezed lemon or even lime juice to jazz up the taste of the salad.
As a child my mother always tried to get me to like healthy foods to no avail. In an attempt to be obedient I did water down juice as suggested, as well as eat brown bread instead of white. Salads though were a deal breaker.
This recipe utilizes my method of choice to boost the flavor of salad, my favorite method being an old school method from my grandmother.
Whenever my grandmother from Germany, aka Oma, would visit I would always eat up her vegetables and salads because they were so delicious! It was not until I was older that I understood why. On one of the final visits my grandmother made to America I observed intently how she prepared her meals.
Oma would douse the lettuce with olive oil and sprinkle in white pepper and salt. On occasion my grandmother would even throw in a splash of vinegar to add acidity to the salad, which made it even more delectable.
Caution: Brewer’s Yeast
Though now I cannot have white vinegar while being on both Autoimmune Protocol and apple cider vinegar being Brewer’s Yeast Free, there still is the option to include acidity with the use of lemon juice.
Whenever purchasing fish, be it on Autoimmune Protocol or Brewer’s Yeast free, remember to always purchase “Wild Caught”. Farmed fish are not raised in the best conditions and the fish may be given soy or grain feeds, as well as exposure to more preservatives and chemicals. Personally I do get reactions when eating farmed fish vs. wild caught, keeping a food diary and consulting your physician may help you determine whether or not the same must be done for you.
Wild Caught is not the only label that you should pay attention to however, you must still read the Table of Contents label on the back. The statement of the fish being “Wild Caught” is usually on the front, but on the back with the list of ingredients there may be preservatives and other additives that may not be in line with your Autoimmune Protocol.
The rule of thumb for me is that any package claiming to be Wild Caught better only state the name of the fish and salt under the list of ingredients. If there are more than those previously stated two ingredients listed, I would pass on purchasing the item.
Unfortunately many Wild Caught Tuna Steaks include Artificial Smoke to enhance the flavor, this ingredient is most likely not AIP or Paleo since it is produced by chemical means, and it is certainly not Brewer’s Yeast Free as the process requires fermentation.
Though it is common to find Wild Caught Tuna Steaks with Artificial Smoke they can be found without it at the seafood counter of various stores such as Whole Foods, Fresh Market, and Kroger.
This recipe was created before I knew about Brewer’s Yeast, which cautions the consumption of fatty fish such as Tuna and Haddock, both of which cause me sadness to see them go.
However if you are purely on Autoimmune Protocol and in the need of further variety then this can be the ultimate salad for you! As far as I am concerned with the way this recipe is designed, one can easily sway out the Wild Caught Tuna Steak for a Grass Fed Beef Steak or Organic Chicken Breast.
The toppings are so versatile that the main meat or fish selected for this can vary without it compromising the overall enjoyment of the dish.
Tops for Toppings
Since my Autoimmune Protocol dressing selection is limited, there is a tendency to coat the leaves with some sort of paleo flavor enhancer including olive oil or citrus.
As previously stated- growing up as a child there was a strong dislike of salad, funnily enough I was not crazy about dressing either, it took quite sometime for me to like them. Now that my palate has matured and has become accustomed to healthy eating, salads often cross the mind as a craving.
It is interesting how your cravings change when on Autoimmune Protocol, one can go from craving hot dogs and chocolate to salad and fruit. This is something that does not occur immediately, but after a few weeks of being on AIP you will no longer miss junk food as much.
Instead of desiring heavy xanthan gum filled salad dressings and processed cheeses, I crave creamy avocados and juicy carrots as well as apples.
For this recipe the apples used were one of my favorites, Pink Lady, however any apple will do. Often times I use Red Delicious or Fuji Apples, the fresher the better for my preference for crispiness.
The cranberries are a bit of a wild card. For whatever reason they were thrown in to my salad one day, and now I seldom ever make one without them. When preparing them I usually slice each cranberry in halves and the toughness of them gives more body to the salad.
While cranberries are usually used in the fall time for drinks and sauces for holiday meals, they are my go to berry when adding a hearty and bitter freshness to a dish. Though bitter, cranberries do have a slightly sweet aftertaste that pairs well with the other elements of this salad.
If you are ever craving a hearty salad then this is the recipe to try!
This salad always fills me up, though to be free of Brewer’s Yeast I switch out the Wild Caught Tuna Steak for Grass Fed Ribeye instead.
Either way the toppings are sure to blend together and cause a sensational eating experience. Which ever topping you pic will go well with another, and the bright colors are sure to amaze those around you.
Be sure to try this recipe today!
Have you tried this recipe yet?
Be sure to leave a comment down below!