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WATERMELON RADISH TUNA TOSTADA BOWL

By November 7, 2019 No Comments

NUTRITION ON YOUR PLATE:

RADISH HEALTH: Radish bulbs, often called “globes,” are peppery in flavor and come in many different varieties + colors.

  • Vitamin C content- 1/2 cup of radishes offers about 14 % of your recommended daily allowance of Vitamin C; an antioxidant that helps fight against free radicals in your body and helps prevent cell damage. Vitamin C also aids in the production of collagen, which supports healthy skin and blood vessels.
  • Fiber + water content aid in improved digestion.
  • Good levels of potassium + folate.
  • Radishes also contain phytochemicals such as indoles; an anti-cancer property often found throughout the Brassica family of veggies.
  • Radishes also contain an important isothiocyanate antioxidant compound called sulforaphane; a potential cancer fighter.

TIP- USE THE WHOLE VEG: save the radish greens to add to a salad or use in a pesto

MICROGREENS HEALTH: microgreens are young vegetable greens that are approximately 1–3 inches tall. Essentially they are the infant form of our usual greens.

The overall benefit? These babies; literally, have a higher vitamin, mineral and antioxidant levels than the same quantity of “adult” greens. Some studies say up to 40 times higher!

Different kinds of microgreens:

  • Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula
  • Asteraceae family: Lettuce, endive, chicory and radicchio
  • Apiaceae family: Dill, carrot, fennel and celery
  • Amaryllidaceae family: Garlic, onion, leek
  • Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach
  • Cucurbitaceae family: Melon, cucumber and squash

   

WATERMELON RADISH TUNA TOSTADA BOWL

For the Base:

  • 2 cups watermelon radish; spiralized
  • 1/2 cucumber, sliced; halved, quartered
  • Large handful of micro greens
  • 1/4 avocado, diced
  • 5 jalapeno slices

For the Tuna Salad:

  • 5 oz white tuna meat in water
  • 1 TB paleo mayo
  • Dash of lime juice
  • Salt + pepper, to taste
  • 1 scallion, chopped

TO MAKE:

1. Spiralize the radishes + place in a bowl.
2. Chop the jalapeño, avocado, + scallions.
3. Mix the mayo, scallion, salt, pepper, tuna, + lime juice.
4. Place the micro greens, tuna salad, jalapeno, + avocado atop the noodles + serve.

REPURPOSE THE LEFTOVERS:

Let’s show how we can repurpose this tuna salad in a different way! Make actual mini tostadas atop radish slices for snack-time with a slice of avocado, jalapeno, + black sesame seeds.

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