Name: Hawaiian Salmon Poke Bowl
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon; 0.33 cup shelled edamame; 2 tbsp avocado; 1 cup cucumber; 0.5 cup radishes; 2 cup mixed baby greens; 1 tbsp coconut aminos; 0.5 tsp toasted sesame oil; 1 tsp rice vinegar; 0.5 tsp fresh ginger; 1 tsp black sesame seeds; 1 tbsp green onions

Nutrition

Per serving

561 calories

Protein: 45g; 32% of calories
Carbs: 20g; 14% of calories
Fat: 35g; 55% of calories

Instructions

Prep 20 min · Cook 0 min

Cut the sushi-grade salmon into 1/2-inch cubes using a sharp chef's knife.
In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, and freshly grated ginger.
Gently toss the salmon cubes in the dressing until well coated and let marinate in the refrigerator for 10 minutes.
While the salmon marinates, slice the cucumber into thin half-moons and the radishes into translucent rounds.
Place the mixed baby greens into a large serving bowl as your nutrient-dense base.
Arrange the cucumber, radishes, shelled edamame, and diced avocado in sections over the greens.
Spoon the marinated salmon into the center of the bowl, pouring any remaining dressing over the top.
Garnish the bowl with black sesame seeds and thinly sliced green onions before serving chilled.

Nutrition

Ingredients

Instructions

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