Name: Rainbow Tuna Poke Salad
Ingredients: 3.5 Ounces Sashimi-Grade Yellow Fin Tuna ((100g)); 2 Cups Organics Baby Spring Mix; 6 Spears Steamed Asparagus ((85g)); 1/2 Cup Shredded Carrots; 1/4 Mango ((35g)); 1/4 Cup Diced Cucumber ((50g)); 2 Tablespoon Whole Kernel Corn (Canned); 2 Tablespoons Green Onion ((chopped)); 2 Tablespoons Avocado; 2 Tablespoons Sushi Ginger; 3 Tbs Shelled Edamame ((28g)); 1.5 Tbs Organic Coconut Aminos; 3/4 Tbs Minced Ginger; 1/2 Tbs Lime Juice; 1/4 Tsp Salt; 1/2 Tsp Crushed Red Pepper Flakes

Rainbow Tuna Poke Salad

This single-serving poke salad is full of fresh, colorful ingredients and is sure to satisfy that sushi craving.

Servings 1 Large Salad

Ingredients

Salad

3.5 Ounces Sashimi-Grade Yellow Fin Tuna (100g)
2 Cups Organics Baby Spring Mix
6 Spears Steamed Asparagus (85g)
1/2 Cup Shredded Carrots
1/4 Mango (35g)
1/4 Cup Diced Cucumber (50g)
2 Tablespoon Whole Kernel Corn (Canned)
2 Tablespoons Green Onion (chopped)
2 Tablespoons Avocado
2 Tablespoons Sushi Ginger
3 Tbs Shelled Edamame (28g)

Dressing

1.5 Tbs Organic Coconut Aminos
3/4 Tbs Minced Ginger
1/2 Tbs Lime Juice
1/4 Tsp Salt
1/2 Tsp Crushed Red Pepper Flakes

Instructions

To prepare, make sure asparagus are steamed and chopped into 1 inch pieces. Dice cucumber, mango, and green onion into small (~1/4 inch) pieces. Cut tuna into approximately 1/2 inch cubes.
In a small bowl mix coconut amigos, lime juice, minced ginger, salt, and red pepper flakes.
On a large plate or bowl, add mixed greens and top with asparagus, cucumber, mango, green onion, corn, edamame, and carrots.
Add cubed tuna and pour coconut amino sauce over top of the salad.
Top with avocado and a side of sushi ginger and serve!

Notes

Coconut aminos can be substituted for soy sauce, but it will result in a less sweet, more salty taste.

Nutrition Facts (Per Serving)

Calories: 287g
Fat: 6.5g
Carbs: 39g
Sugar: 29g
Protein: 23g

Tuna Poke Rainbow Salad