Spinach Salad with Garlic Butter Ahi

One of the dinners I made last week – I put together very quick, as I’d cut all veggies on Sunday to prep for the week, so all I had to do was literally dump them on the spinach. One of my favorite things about most seafood – it cooks fast! This meal was satisfying and filling, a perfect balance of vegetable, fat and protein!

Spinach Salad with Garlic Butter Ahi

  • Organic spinach
  • Orange bell pepper
  • Baby crimini mushrooms
  • Red onion
  • Cherry tomatoes
  • 1 1/2 avocados
  • Goat cheese
  • Salt/pepper
  • Balsamic vinegar
  • Olive oil
  • 1 piece of garlic butter ahi

Throw all the vegetables and goat cheese into a bowl. Sprinkle with sea salt and fresh ground pepper. Drizzle just a little olive oil and a small sprinkling of balsamic vinegar on top. Top with garlic butter ahi. To make the ahi, I simply melted a decent amount of grass-fed butter in a hot skillet, and generously sprinkled the butter with garlic salt (I’m out of my garlic butter). I let it heat until it started to cook on its own (like brown butter), and then placed both ahi steaks in the butter. I let it cook about 3-4 minutes on each side, on high.

I might just have to make this again soon – great way to change up protein source, not to mention, it was fabulous with the goat cheese!


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