Cucumber Noodle Poke Bowl Recipe

May 31, 2016
by Merce Muse for Thrive Market
Cucumber Noodle Poke Bowl Recipe

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
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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: Food, Gluten-Free, Paleo, Recipe, Lunch, Dinner

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