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Seared Ahi, Mizuna, Green Mango and Avocado Salad

December 31, 2011

I couldn’t let this year close without one more post.  I am still on vacation–will be ringing in 2012 on the beach.  I just wanted a chance to thank you for keeping me company here and for making 2011 such a fun blogging year–I’m looking forward to sharing more delicious times with you!

I have limited kitchen resources at my disposal but the warm, tropical weather I’ve been enjoying here in Maui inspired me to create something refreshing for my taste buds.  What started out as an idea for an appetizer using Belgian endives was not to be, but making use of the freshest ingredients at the market yielded this winner of a salad.  I seared a half-pound piece of fresh ahi and added it to mizuna leaves, green mango strips and avocado, all tossed in a simple lime vinaigrette.  The result was a fresh, bright combination of flavors and complementary textures.

Please excuse the less-than-pretty assembly and the stingy ahi serving.  My dull knife wouldn’t allow for clean slices so only a few pieces were worthy of a photo.  Not to worry–we ate all of the fish, pretty or not.  We enjoyed healthy helpings of this salad while gazing contentedly at the magnificent Pacific Ocean from our balcony…but beautiful scenery is completely optional.  This salad is tasty enough to stand on its own.  In fact, I can’t wait to prepare it when I return home.

Seared Ahi, Mizuna, Green Mango and Avocado Salad

* Serves 2

  • 1/2 pound piece of fresh ahi
  • 1 bunch mizuna leaves (or use the slightly more peppery arugula)
  • 1 avocado, sliced
  • 1 mango, peeled and sliced thinly
  • Juice of one lime
  • Olive oil
  • salt and pepper
  • wasabi, optional (I will add a bit of wasabi paste to the dressing next time)
  1. Sear the ahi on 4 sides, lengthwise over high heat.  Make sure the oil is very hot to prevent sticking to the pan.  Set aside.
  2. To prepare the dressing, combine lime juice, olive oil, salt and pepper.  Add as much olive oil as you need to balance out the tartness of the dressing.  I went a little heavier to counter the tartness of the green mango.
  3. Toss the mizuna, mango and avocado in the lime vinaigrette and arrange on a plate.
  4. Slice the seared ahi and serve on top of the salad.

6 Comments leave one →
  1. January 1, 2012 7:36 AM

    This salad with its bright color is popping up on the screen making me want to devour it instantly! the photo of the seashore below is such a tease!
    Have a wonderful New Year and looking forward to more delicious and interesting posts in 2012~!

  2. January 1, 2012 11:42 AM

    How delicious, perfect for our Summer new year downunder! Love the image of the beach, it is very hot here at the moment, so I could happily dive right in. Thank you for your inspiring posts. Happy new year to you and your readers.

  3. bananamondaes permalink
    January 1, 2012 12:46 PM

    This looks so fresh and delicious. It makes me feel healthy just looking at it. Lovely.

  4. January 1, 2012 2:59 PM

    Happy New Year! What a refreshing and healthy way to start 2012! How I wish I had the view to go along with the dish 🙂 Hope you are both enjoying the wonderful island holiday!

  5. January 1, 2012 3:26 PM

    Happy New Year Jean!! Hope you’re enjoying your trip. Love your updates on facebook. Looks so beautiful. Wish you all good things in 2012. Can’t wait to see you soon. xo

  6. January 2, 2012 10:40 AM

    Now this is something I should be eating. Nice and healthy! Looks incredible.

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