We feel you, term cafeteria food doesn’t really spark any delicious memories, right? But thanks to Lemonade, you can have a whole new cafeteria experience.
What started in LA is spreading up north with 3 new locations already opened in the Bay Area and 3 to come by end of 2016 – making the North Californians very happy. The seasonal Californian and fast-casual restaurant by Chef + Owner Alan Jackson, has made quick food healthy and delicious again. We don’t even count the times we go there for lunch or dinner. We love it for its fresh ingredients, the endless variety, and mix’n’match options. There is no way; you can come in here and be like “Oh I don’t know what to take”. Not happening here. Each taste bud and every dietary direction will be pleased. And to make us even happier, did you know, they have a Lemonade cookbook? Yes, you can cook all their dishes at home. They are super easy, and perfect to make in big batches, so there is not despair when the “what’s for lunch/dinner?” question arises. We re-created one of our 21 favorites, the Lemonade Watermelon Radish + Ahi Tuna salad, slightly altered. So you can have a foretaste of the book, and we cannot say it enough, go and get it.
**PS. It’s National Lemonade Day on August 20th, and Lemonade is releasing six new flavors on that day and pouring FREE lemonade from 2 pm – 5 pm at all locations throughout California! Of course, while supplies last. So don’t be late.
Lemonade Watermelon Radish + Ahi Tuna Salad
Time 20 min, Serves 4
For the Ginger Vinaigrette:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tsp fresh ginger, peeled and grated
- 2 tsp honey
- 1 garlic clove, roughly chopped
- 1 tsp Dijon mustard
- tsp sesame seeds
- 1/4 cup vegetable oil
- pinch ground black pepper
For the salad:
- 1/2 lb fresh Ahi Tuna, sliced in 1/4 inch cubes
- 1/2 lb sugar snap peas, strings removed and cut into halves
- 2 medium size watermelon radishes, thinly sliced
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 3 tbsp Ginger Vinaigrette
- few fresh mint leaves, chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
To make the Ginger Vinaigrette:
In a blender, combine soy sauce, rice vinegar, sesame oil, ginger, honey, mustard, garlic and sesame seeds. Pulse few times to combine the ingredients. With the blender running, slowly add the oil until creamy dressings forms. Season with pepper and refrigerate until needed.
To make the salad:
In a big bowl, place Ahi Tuna, snap peas, watermelon radish, sesame seeds, drizzle with the Ginger Vinaigrette and sprinkle with salt and pepper. Toss good to combine. Top with some fresh mint.