Low Carb Classic Ahi Poke Salad
Dive into the fresh, vibrant flavors of this Low Carb Classic Ahi Poke Salad, a light yet satisfying dish that's both nutritious and delicious. Featuring succulent, sushi-grade Ahi tuna cubes marinated in a tangy blend of soy sauce, sesame oil, rice vinegar, and a kick of sriracha, this recipe is packed with umami goodness. Complemented by creamy avocado, crisp cucumber, peppery radishes, and a medley of mixed greens, it’s a perfect harmony of textures and flavors. Finished with a sprinkle of sesame seeds and fresh cilantro, this no-cook, 20-minute recipe is ideal for a wholesome lunch or dinner. Keto-friendly and gluten-free by simply using tamari or coconut aminos, it’s the ultimate low-carb indulgence for seafood lovers. Serve chilled and enjoy a restaurant-quality poke bowl at home!
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Recipe Information
Ingredients
- 1 pound fresh Ahi tuna loin
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 3 stalks green onions
- 1 large avocado
- 1 medium cucumber
- 4 small red radishes
- 0.25 cup cilantro leaves
- 1 tablespoon sesame seeds
- 0.25 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 4 cups mixed salad greens
Instructions
Start by preparing the Ahi tuna. Cut the tuna loin into small 1/2-inch cubes and place them in a medium-sized mixing bowl.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and sriracha until well combined.
Pour the marinade over the Ahi tuna cubes and gently toss to coat the fish evenly.
Slice the green onions thinly, both the white and green parts. Add the chopped green onions to the tuna and mix well.
Cover the bowl with plastic wrap and let the tuna marinate in the refrigerator for at least 15 minutes.
While the tuna is marinating, prepare the vegetables. Peel and pit the avocado, then cube it into 1/2-inch pieces.
Slice the cucumber into thin rounds and then halve them to create semi-circles.
Thinly slice the red radishes and chop the cilantro leaves coarsely.
In a large serving bowl or on individual plates, arrange the mixed salad greens.
Once the tuna is marinated, remove it from the refrigerator and add the avocado cubes, cucumber slices, radishes, and cilantro to the bowl.
Gently toss all the ingredients together to ensure everything is evenly distributed.
Sprinkle the salad with sesame seeds, and season with sea salt and ground black pepper to taste.
Serve immediately for the freshest flavor.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 9.6 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
