Salmon poke bowl with avocado

THIS POKE… I think I could eat it every single day!!!!!!!!!!!!!!!! So refreshing, summery, colorful, flavorful…. it is PERFECT! This recipe won’t take you too long to prepare and it can be served as an appetizer in half an avocado, or used as a topping in a nice salad meal. It is a MUST for your summer. To be made MANY times

Credit: Nancy Bordeleau

Servings: 3 to 4

Ingredients

• 500 grams of fresh salmon, cut into ½-inch cubes
• 1 avocado cut into ½-inch cubes (keep the avocado shell if you want to use them for bowls)
• 1 large mango, cut into ½-inch cubes
• 1 seedless cucumber, cut into ½-inch cubes
• 3 green onions, chopped
• 2 tbsp Bragg’s sauce (or reduced-sodium soy sauce)
• 1 tbsp rice wine vinegar
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 clove of garlic, grated
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• Pinch of pink Himalayan salt
• Pepper to taste
• Fresh lime juice, to taste

Credit: Nancy Bordeleau

Instructions

1. Place all ingredients in a large bowl and stir until completely combined.
2. Cover and place in the refrigerator to chill for 10 to 15 minutes.
3. Garnish the avocado shells or add your POKE mixture to a nice spinach salad.

Enjoy! Health is a lifestyle!