Hello friends! First of all, may we offer our most sincere apologies for our lack of posts in the past month and a half! We don’t have much of an excuse for the lack of updates besides our own laziness. However, each of us have been undoubtedly busy with our demanding jobs, along with vacations to Austin, San Francisco/Marin County, Ventura/Santa Barbara, Colorado (for Fletch, who went to both Boulder and Vail), and most recently San Diego. We’ve had a large amount of awesome food in the past month and a half, and to begin to catch you up, here’s one dish that really set the bar high.
I mean, how can you not want to eat this? It’s fresh, healthy, summery…. incredible. Here’s what you’ll need:
- Sushi-grade Ahi steaks
- Fresh, ripe Papaya (should be orange on the outside and not too firm)
- Ripe Avocados
- Baby salad greens
- Sweet, fruity salad dressing (we used pear champagne vinaigrette)
- Side of your choice, if desired (couscous is pictured above)
Season the ahi steaks to your liking – liberal salt, pepper, and anything else you may choose to compliment the flavors. Sear the steaks on high until the top and bottom are white, yet the middle is still pink – usually about one minute per side, depending on the thickness of the steak.
Slice the papaya and avocados lengthwise, and toss the salad greens with the dressing. Arrange and plate the dish, and just take it all in – the sweetness of the salad with the papaya mixes with the saltiness of the fish and avocado and creates a unique and delicious flavor. Enjoy!