Kairos T.G.I.H. Salad
(Thank God, It's Healthy)
Recipe courtesy of James K Jones from Kairos Kafe
2 heads romaine lettuce (torn into bite size pieces)
1 head leaf lettuce (torn into bite size pieces)
2 cups spinach leaves (washed & drained)
1 sweet onion diced
1 cup chopped pickles (I use the Kairos Homemade Pickles)
½ cup chopped fresh Cilantro
½ cup chopped green onions
1 cup The Jones Sauce (see recipe at the bottom)
2 tablespoons Olive Oil
4 pieces Fresh Tilapia Fillets marinated in:
One tablespoon of olive oil, One tablespoon of lemon juice, One pinch of fresh Dill (chopped), 1 pinch fresh cracked white pepper, 1 pinch fresh cracked black pepper, 1 pinch sea salt, and one teaspoon of minced garlic.
In a salad bowl toss the romaine lettuce, the leaf lettuce and the spinach. Top with onions, pickles, cilantro, & green onions.
Preheat a sauté pan, and add olive oil. Add Fresh Tilapia Fillets and sear on one side until golden brown. Flip the Fish over, and simmer until golden brown and cooked all the way through. Be careful not to overcook because the fish will be dry and lacking in delicious goodness J
When you're ready to serve the Salad, break the fish into bite size pieces and place on top of the salad, and cover liberally with The Jones Sauce.
I hope you guys enjoy this recipe. It's healthy for you and packed with delicious goodness!
James K Jones
**For The Jones Sauce - In a mixing bowl combine the following:
1 cup mayo
1/4 cup chili sauce (make sure you a get a good brand that you like. I prefer the ones purchased at The Farmers Market that are made in Thailand. Some of the other ones are lacking in taste)
1/4 cup ketchup
1/2 cup Olive Oil
1-Tablespoon Worcestershire Sauce
2-Tablespoons Minced Sweet Onions
1-Tablespoon chopped fresh Cilantro
1-Tablespoon green onions
The Juice and Zest of 1 Lemon
2 garlic cloves, minced
Sea Salt (To taste)
White Pepper (To taste)
Whisk it all together and serve. Refrigerate for up to a week. It also works wonders on burgers, tacos, sandwiches, or as a dipping sauce for Veggies!
GDA Cooking - March 6, 2013