Typically i try to reserve the “good stuff” and by that I mean the not quite as healthy food for dinnertime, so a lot of times when it comes to lunch I eat a bit lighter and have been leaning towards salads as of late.
In this instance, I went with a base of Romaine Lettuce and added in fresh Spinach leaves. From there I tossed in some chopped up carrots and cucumbers.
Somewhere along the lines I decided to toss in some strawberries and pineapple pieces as I figured they would bode nicely along with the pan seared tuna (seasoned with salt and pepper and sauteed in peanut oil).
Instead of actual dressings, I usually top my salads with some variation of oil/vinegar combo- I have various oils I may use such as sesame or olive and have various balsamis and white vinegars i.e. Juniper-Berry, Sherry, Honey-Chile…