Anti-Inflammatory Berry & Greens Salad with Coconut Ahi
A vibrant salad featuring wild-caught ahi tuna and antioxidant-rich berries to support skin health and reduce inflammation. This pacific-inspired whole30 (anti-inflammatory, high-protein) ready in about 15 minutes pairs wild-caught ahi tuna, mixed greens, blueberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz wild-caught ahi tuna
- 3 cups mixed greens
- 1/2 cup blueberries
- 1/2 medium avocado
- 1 tbsp lime juice
- 1 tsp coconut aminos
- 1 tsp olive oil
- 2 tbsp pomegranate seeds
Instructions
- Step 1: Pat the 6 oz ahi tuna steak dry with paper towels and season lightly with a pinch of salt.
- Step 2: Heat 1 tsp olive oil in a non-stick skillet over medium-high heat; sear the tuna for 1 minute per side until the exterior is golden and the interior is medium-rare, then remove and let rest for 2 minutes.
- Step 3: Toss 3 cups mixed greens with 1 tbsp lime juice, 1 tsp coconut aminos, and 1 tsp olive oil until evenly coated.
- Step 4: Slice the rested tuna into 1/4-inch thick slices and arrange on top of the dressed greens.
- Step 5: Top with 1/2 cup blueberries, 1/2 medium sliced avocado, and 2 tbsp pomegranate seeds; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Inflammatory Berry & Greens Salad with Coconut Ahi take to make?
Total time is about 15 minutes (12 min prep + 3 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anti-Inflammatory Berry & Greens Salad with Coconut Ahi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild-caught ahi tuna from drying out.
Can I substitute ingredients in Anti-Inflammatory Berry & Greens Salad with Coconut Ahi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Inflammatory Berry & Greens Salad with Coconut Ahi for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Anti-Inflammatory Berry & Greens Salad with Coconut Ahi high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
