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.
- In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
- In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
Top with furikake and scallions, for garnish.
Last Step:
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Nutrition
Serving: 1salad, Calories: 404kcal, Carbohydrates: 16g, Protein: 36g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 1211.5mg, Fiber: 7.5g, Sugar: 3.5g
