Paleo Classic Ahi Poke Salad
Fresh, vibrant, and packed with nutrient-rich ingredients, the Paleo Classic Ahi Poke Salad is a healthy twist on a Hawaiian favorite. Featuring tender, sushi-grade ahi tuna paired with creamy avocado, crisp cucumber, and zesty green onions, this paleo-friendly recipe is elevated with a tangy lime dressing made from coconut aminos, sesame oil, and a touch of red pepper flakes for a delicate kick. Served over a bed of mixed salad greens, this no-cook dish is perfect for a quick 20-minute meal that’s light, refreshing, and brimming with flavor. Ideal for lunch, dinner, or even as a show-stopping appetizer, this poke salad will satisfy your craving for clean eating without compromising on taste. Keywords: Paleo poke salad, ahi tuna recipe, healthy poke dish, no-cook paleo meal, refreshing salad.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Chop the green onions finely and add them to the ahi tuna mixture.
Step 5
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.
Step 6
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.
Step 7
On two plates, arrange the mixed salad greens as the base.
Step 8
Spoon the ahi poke mixture on top of the salad greens, dividing it evenly between the two servings.
Step 9
Serve immediately, or chill for up to 30 minutes before serving for a cooler salad option.
Nutrition Facts
| Serving size | (907.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 863.8 |
| Total Fat 45.6g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 9.7g | |
| Cholesterol 135mg | 0% |
| Sodium 1880.9mg | 0% |
| Total Carbohydrate 38.0g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 12.8g | |
| Protein 79.7g | 0% |
| Vitamin D 600IU | 0% |
| Calcium 154.2mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2835.0mg | 0% |
Source of Calories