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This tuna crudo salad is a juicy rainbow on a plate!

Recipe developer and food stylist Annie Rigg is a master of the most beautiful foods on Earth, so naturally her next cookbook is packed with colorful, radiant fruits. Incorporate these sweet elements into your favorite preparations and watch the Instagrams take themselves. 

Not only does this salad look very pretty, but it tastes rather marvelous too. If you prefer, you could use cooked shrimp in place of the tuna and arugula instead of the mizuna. However, if you have a garden or even a small terrace, it’s worth growing a few pots of mizuna, as these peppery, sharp salad leaves are about the easiest thing to grow and really add an extra dimension to the salad bowl.

Reprinted with permission from Summer Berries & Autumn Fruits