Wednesday, March 23, 2011

Paleo Lent- Week #3: A Taste of Mexico




Wintery weather got you bumming? I know it has me down... why not escape to the sunny, warm waters of Mexico this Friday! OK, OK, I know most of us can't book a vacation and fly off to Mexico, but at least let your taste buds escape! This Meatless Friday dinner menu has you enjoying a taste of Mexico! Try a delicious, crisp, and fresh Mexican Tuna Salad or snack on Jalapeño and Lime Hummus (no yucky chickpeas here! substitute in cashews!)


Mexican Tuna Salad


INGREDIENTS

• 2 tablespoons olive oil
• 1/2 teaspoon finely chopped chipotle pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila
• 1/2 teaspoon ground cumin
• 1 pound sushi-grade tuna, cut into 1/4-inch cubes
• 1 avocado, cut into 1/4-inch cubes
• 3 scallions (green part only), thinly sliced
• 3 tablespoons hulled pumpkin seeds
• Salt to taste

PREPARATION

1. Whisk chipotle, olive oil, lime juice, tequila, cumin and salt in a bowl.
2. Place tuna, avocado, 2/3 of scallions and 2 tbsp of pumpkin seeds in another bowl.
3. Pour dressing over top and gently stir to coat, trying not to break up avocado.
4. Spoon tuna mixture onto salad greens.
5. Top with remaining 1 tbsp pumpkin seeds and remaining 1/3 of scallions.



Jalapeño and Lime Hummus Recipe

INGREDIENTS

• 30g Cashew Nuts
• Juice of one large fresh lime
• 3 cloves fresh garlic
• 2 heaping tablespoons jalapeños
• 1-2 tablespoons olive oil
• 2 tablespoons fresh cilantro leaves
• Pinch of cumin, to taste
• Red pepper flakes, to taste
• Pinch of sea salt, to taste

PREPARATION

1. Combine all of the ingredients in a food processor until smooth, adding oil until desired consistency