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Avocado Salmon Poke Salad Bowl

Avocado Salmon Poke Salad Bowl
avocado

This healthy and filling meal makes a delicious lunch or dinner. If you love poke bowls, you’ll love this avocado salmon version filled with fresh veggies and dressed in a soy-ginger dressing.

Poke bowls are native to Hawaii, but if you can’t hop on a plane to satisfy your poke bowl craving, just head to your kitchen and whip one up!

This bowl of goodness is easy to make and so tasty. Cook up a pot of jasmine rice, chop up your toppings, prep your salmon and assemble your poke salad bowls!

Avocado Salmon Poke Salad Bowl Recipe

  • Prep Time: 25 minutes
  • Servings: 2
  • Good for: lunch, dinner, seafood
  • Difficulty: easy 

These poke bowls are made with fresh salmon, avocado, crisp vegetables, jasmine rice and topped with a delicious soy-ginger dressing - making for an easy and nutritious lunch or dinner.

Ingredients:

For the poke salad bowls

  • 2 cups cooked jasmine rice
  • 8 ounces sashimi-grade salmon cut into ½ inch cubes
  • 2 cups chopped kale
  • 1 cup chopped red cabbage
  • ½ cup sliced cucumber
  • ½ cup matchstick carrots
  • ¼ cup sliced radishes
  • ½ sliced avocado
  • 2 tablespoons chopped green onions
  • Sesame seeds for garnish

For the Soy-Ginger Sauce

  • 1 tablespoon avocado oil
  • 1 tablespoon soy sauce
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sesame oil
  • 1 teaspoon finely grated ginger
  • 1 clove minced garlic

Equipment:

  • Cutting board
  • Knife
  • Stove
  • Pot
  • Mixing bowl for dressing
  • Measuring cups
  • Measuring spoons
  • Grater
  • Two large salad bowls

Recipe Steps:

Cook the jasmine rice and chop the salad ingredients:

  1. Cook the jasmine rice according to package directions.
  2. While the rice cooks, chop all the salad ingredients for later use.

Prepare the salmon and soy-ginger dressing:

  1. Mix the avocado oil, soy sauce, apple cider vinegar, lemon juice, sesame oil, ginger and garlic.
  2. Chop the salmon into ½ inch cubes.
  3. Pour 1 tablespoon of the prepared soy-ginger dressing over the chopped salmon and mix together. Save the remaining dressing for topping the salad bowls later.

Assemble the poke salad bowls:

  1. In two bowls distribute the rice, kale, red cabbage, cucumber, carrots, radishes, avocado and dressed salmon.
  2. Top the bowls with sesame seeds, green onions and the remaining soy-ginger dressing.

Serving Suggestions:

Eat the bowl right away and don’t plan to store the poke salad bowls for later use. Since the fish is raw, you want to enjoy it as soon as possible.

Garnish the bowls with sesame seeds, a lime wedge or fresh cilantro. Use chopsticks to eat your salmon poke bowls if you got chopstick skills, or just a trusty fork and knife will do!

 

Nutritional Information for One Serving:

  • Calories: 540
  • Total Fat: 23g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 60mg
  • Sodium: 620mg
  • Total Carbohydrate: 54g
  • Dietary Fiber: 7g
  • Total Sugars: 6g - Includes 0g Added Sugars
  • Protein: 31g
  • Vitamin D: 0mcg
  • Calcium: 170mg
  • Iron: 4.4mg
  • Potassium: 1380mg

Don’t forget to show us how you’re making your avocado salmon poke salad bowls on Instagram @FruitStandcom! Nothing makes us happier than when we see you enjoying your fruit. Each time you share your FruitStand experience, you’re supporting small farmers and helping other fruit geeks discover rare and delicious produce sustainably. Try even more avocado recipes from your FruitStand fam on our blog!



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