I am really working on staying on track for 2016. I joined a new gym down here in Florida and it's called Hard Exercise Works (HEW) and I really love it. It's very similar to my CrossFit workouts and the energy is just amazing. Another great think about my new gym is it's next to a Fresh Market which I just love and so many other healthy markets.
While walking through the market starting from the produce everything looks fresh, bright and I wanted one of everything. I started with the fresh greens which was a combination of baby spinach, baby kale and mixed greens, then I saw the fresh mushrooms, asparagus and cherry tomatoes. I walked over to the prepared section and their tuna looked perfect. Of course, I was offered a sample and immedialty asked for 1 pound of tuna. You can make your own but I felt great with the short cut!
You can sauté up any vegetables such as zucchini, red peppers or even eggplant would be a great addition. I will be grabbing those next stop! I did make my own dressing so easy and perfect. I will be using the leftover dressing for a marinade during the week!
Divide the greens up into 2 bowls or a large platter for serving.
Take the mushrooms and remove the stem and gently wipe down with a paper towel. Trim the asparagus and rinse off the tomatoes and dry with a paper towel.
**Adding wet vegetables to a hot pan with oil can cause a flame and could be dangerous.
Heat a large sauté pan with about 2 tablespoons of oil over a medium temperature then add in the mushrooms. Season with about 1/2 teaspoon of salt and pepper. Cook for about 7 minutes. Until they start to soften but still sturdy. Remove from pan and set aside.
Add in asparagus and cook for about 6 minutes over medium temperature. Season with a pinch of salt and pepper. Remove from pan then add in the tomatoes and just cook them for 3 minutes over the same temperature.
To make the dressing add the shallot, wine vinegar, dijon mustard, oil, 1 teaspoon of salt and 1/2 teaspoon of pepper into a canning jar then seal and shake. If you don't have a jar handy whisk all ingredients in a bowl.
Divide vegetables between the 2 bowls of greens (or to the platter) then top with a scoop of tuna. Drizzle dressing and enjoy!