Cucumber Noodle Poke Bowl Recipe

May 31st, 2016

Poke—a raw Hawaiian seafood salad served cold—just might be the perfect summer food. Make it even more low-maintenance by skipping the traditional rice in favor of raw cucumber noodles. So light, fresh, and healthy! 

Cucumber Noodle Poke Bowl

Yield: 1 serving
Active Time: 10 minutes


For the bowl: 
1 English or hothouse cucumber
1/3 cup sushi-grade tuna, cut into 1/2-inch square pieces
1/4 cup grated carrots
2 radishes, thinly sliced
1/4 cup diced avocado
1 tablespoon chopped cilantro
1 scallion, sliced
1/2 sheet toasted nori, shredded
1 tablespoon sesame seeds

For the dressing: 
2 tablespoons coconut aminos
1 teaspoon toasted sesame oil
Juice of 1 lemon
Juice of 1 lime

Special equipment: spiralizer


Assemble the poke bowl
Use a spiralizer to slice cucumber into thin noodles. Place cucumber noodles in a bowl and top with tuna, carrots, radishes, avocado, cilantro, scallions, nori, and sesame seeds.

Make the dressing
In a small bowl, whisk together coconut aminos, sesame oil, lemon and lime juices. Pour dressing over poke bowl to serve.

Photo credit: Paul Delmont

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This article is related to: Dinner, Food, Gluten-Free, Lunch, Paleo, Recipe

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Merce MuseThrive Market Food Editor

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