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!