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
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.