Description
This high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette is made with sushi-grade tuna, avocado, edamame and cucumbers.
Yield: 2servings | Serving Size: 1salad
Ingredients
For the tuna
1/2poundsushi grade tuna, cut into 1/2-inch cubes
1/4cupsliced scallions, plus more for garnish
2tablespoonsreduced sodium soy sauce or gluten-free tamari, or liquid aminos for paleo
1teaspoonsesame oil
1/2teaspoonsriracha
For the Soy-Wasabi Vinaigrette:
1tbspless sodium soy sauce, or GF Tamari, or liquid aminos for paleo
1tspwasabi, in tube
2tbsprice wine vinegar
1/2tbspsesame oil
For The Salad
3cupsbaby greens, arugula or your favorite lettuce
1cupcucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
1small Hass avocado, (4 ounces) sliced
1/2cupshelled edamame
furikake, for topping (I like Eden Shake)
Instructions
- Combine the vinaigrette ingredients in a small bowl and set aside.
