A healthy salad to kick of the holiday season!
In a large bowl, add chopped cabbage, romaine, cilantro, snow peas, carrots, 2 green onion (sliced) and orange segments toss to combine and set aside.
To make tuna, pat both sides with paper towel to get rid of liquid and pepper liberally. In a nonstick pan over medium high heat, add oil and heat until glistening. When pan is ready, add tuna steaks and sear for 2-3 minutes on each side for medium rare. Remove from pan and let rest on paper towels.
Make dressing by combining all dressing ingredients and whisking until emulsified. Add half the dressing to greens and toss to coat.
Add ¾ of the chow mein noodles and almonds tossing to combine.
Place salad in 2 (dinner sized) or 4 (appetizer size) plates. Cut salmon on bias against grain and place over greens. Drizzle remaining dressing evenly over tuna and top with a garnish of green onions, chow mein noodles and almonds.
Try this versatile salad with salmon or chicken instead of tuna!