radish, pea shoot and hamachi salad

This week I wanted to cook with something different that I don't usually use at home.  I chose 2 seasonal vegetables, radishes and pea shoots and also went for some Hamachi tuna...yum!  I found radishes, an early spring vegetable at the Green City Market.  They're crisp and spicey as well as great detoxifiers, high in vitamin C and a decent source of folate.   Pea shoots are another spring treat also high in Vitamins C and A as well as folate.   They taste a little like peas, but so fresh and green!  I found organic Pea Shoots at Trader Joe's.

Then I started experimenting....

Spring Greens Smoothie

1/4-1/2 banana

1 small cucumber, peeled and diced

2 kiwis peeled and diced

1/2 cup cantaloupe diced

1 cup pea shoots

Blend the above ingredients into a thick liquid. 

Add a little ice if you like it cold

top with Chia seeds

&

serve for smiles!

The radishes spiced up my usual salad.  

The three combined perfectly in my first attempt at homemade sashimi!  This dish, loaded with antioxidants, healthy fats and protein, was inspired by my amazing lunch at True Food Kitchen in Phoenix.  I think it tasted pretty similar!

I got 3/4 lb Hamachi (or other sushi grade tuna - skin removed) at Dirk's Fish Market in Lincoln Park.

Thinly sliced the following vegetables using a vegetable peeler

1-2 Radishes

1 peeled Cucumber

1 large Carrot

threw in

1/2 cup pea shoots

&

Topped it all with this dressing:

1 Tbsp olive oil

1 Tbsp rice wine vinegar

1/2 Tbsp reduced sodium tamari (gluten and wheat-free)

1/2 Tsp Agave

Juice of 1/2 lime

Pinch of lime zest

Juice of 1/4 of an orange

I ate my fish raw and thinly sliced, but my husband wanted his seared so I kept his piece whole.  I cooked it on high heat with grapeseed oil (it has a high smoke point) for 1 minute per side.  Either way, it was fantastic!

Enjoy!