Paleo Classic Ahi Poke Salad
Dive into the fresh and wholesome flavors of our *Paleo Classic Ahi Poke Salad*, a clean-eating twist on the Hawaiian classic! Made with tender, sushi-grade ahi tuna, creamy avocado, and crisp cucumber, this vibrant dish is tossed in a zesty dressing of lime juice, coconut aminos, and sesame oil, with a spicy kick of red pepper flakes. Served atop a bed of mixed salad greens, this no-cook recipe is not only paleo-friendly, gluten-free, and dairy-free but also comes together in just 20 minutes. Perfect for a light lunch, dinner, or even a refreshing appetizer, this nutrient-packed poke salad will leave you feeling satisfied and energized. Ideal for those seeking a quick, healthy recipe that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 300 grams Ahi tuna, sushi-grade
- 1 medium Cucumber
- 1 large Avocado
- 2 stalks Green onions
- 0.5 teaspoon Sea salt
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 0.25 teaspoon Red pepper flakes
- 100 grams Mixed salad greens
Instructions
Begin by preparing the ahi tuna. Using a sharp knife, dice the sushi-grade ahi tuna into small, bite-sized cubes approximately 1/2 inch in size. Place the diced tuna into a medium-sized mixing bowl.
Peel the cucumber, if desired, and slice it in half lengthwise. Scoop out the seeds with a spoon, then cut the cucumber into thin half-moons. Add these to the bowl with the tuna.
Next, prepare the avocado by slicing it open and removing the pit. Score the flesh in a grid pattern and scoop it out with a spoon. Add the diced avocado to the bowl.
Chop the green onions finely and add them to the ahi tuna mixture.
In a small separate bowl, prepare the dressing by mixing together the sea salt, freshly squeezed lime juice, coconut aminos, sesame oil, and red pepper flakes. Stir until well combined.
Pour the dressing over the ahi tuna mixture. Gently toss the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the avocado.
On two plates, arrange the mixed salad greens as the base.
Spoon the ahi poke mixture on top of the salad greens, dividing it evenly between the two servings.
Serve immediately, or chill for up to 30 minutes before serving for a cooler salad option.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 12.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2835 mg | 60% | |
*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.
