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!
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
2628
2.6 oz packet
11370
10 fl oz bottle
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