Spinach, Black Beans & Seared Tuna Salad

Spring has officially arrived! The beautiful, breezy, warm California weather has inspired me in many ways, especially in the kitchen. This weekend I cleaned out the fridge and the pantry of all of those not so healthy culprits still hanging around from the Holidays, and then went to the Farmer’s Market and stocked up on tons of fresh  fruits and vegetables, bright aromatic herbs, beautiful spring flowers, and enough spinach to feed an army! I am a salad girl…I have some type of salad almost every single day. But to keep myself from getting bored with eating the same old thing, I am constantly changing up the ingredients and utilizing what is fresh and in season to give my taste buds and my body a little healthy variety.

Right now, I am addicted to this delicious Spinach Salad with black beans and Seared Tuna. It’s simple, easy, and fresh but packs huge flavor and spice.

Spring Salad



  • 4-6 oz fresh ahi tuna (or any fish you prefer)
  • 2 cups spinach
  • 1/4 cup cooked black beans
  • 1 medium tomato
  • 1 lemon
  • 1 jalapeno (optional if you don’t like spice)
  • 1 small avocado
  • 1 handful of fresh cilantro
  • 2 tbsp of non-fat greek yogurt
  • olive oil
  • salt & pepper to taste


I marinate my tuna for a few hours in the refrigerator if possible with a little olive oil, lemon juice, sprinkle of salt and pepper, and rubbing in 1/2 diced jalapeno and chopped, fresh cilantro. Before cooking the tuna I prepare the salad.  In a bowl, mash ripe avocado with fork. Mix in greek yogurt, diced tomato, 1/2 diced jalapeno and fresh cilantro (tastes just like guacamole with the added benefits of protein, probiotics and calcium). Sear your tuna on high heat for just a few minutes on each side.  Place spinach on large plate, top with cooked black beans. In the center dollop the avocado mixture and place cooked fish in the center. Squeeze lemon juice over the salad….and VOILA!


Fall at the Farmer’s Market

Fall at the Farmer’s Market

I made plans to quickly stop by the Farmer’s Market this afternoon to grab a few essentials. But my quick trip turned into an hour of perusing in pure bliss with a pumpkin spice latte in hand. It is still so hot here in Los Angeles, I had not expected to see all of my favorite fall vegetables…purple potatoes, kale, endive, leeks, and all sorts of delicious root vegetables. I was like a kid in a candy store!

I absolutely adore Autumn. The changing leaves, the over-whelming anticipation of my favorite foodie Holiday – Thanksgiving, the cool crisp air, college football, jeans and comfy sweaters. Fall is also my favorite season for cooking; making huge pots of soup and roasting pans of root vegetables to caramelized perfection. My mind was on overload with ideas and recipes I have been wanting to try. Because it is still warm here in Southern California, I decided to keep it simple and make a veggie soup that would be tasty hot or cold. And, of course had to get spaghetti squash, which I adore.  If you’ve been wanting to prepare spaghetti squash on your own…check out my “how to” post here. It is super easy and delicious! Next week I am going to try a new white bean and mushroom soup…recipe and photos to come!