2-3 oz. sushi-grade raw tuna, cut into cubes

1 tsp. Seasons Roasted Sesame Oil

1 tsp. soy sauce, tamari or coconut aminos

1 tsp. honey

1/2 tsp. prepared wasabi (optional)

1/2 tsp. white and black sesame seeds

2 cups leafy salad greens

1 cup coleslaw mix (shredded green cabbage, red cabbage, and carrots)

1/4 cup fresh cilantro leaves

1/4 cup pineapple, chopped

1/4 cup cucumbers, chopped

1/2 each avocado, peeled and sliced

2 Tbs. roasted peanuts

1 Tbs. Balsamico Bianco White Balsamic Vinegar 

3 Tbs. Mesquite Infused Olive Oil

 

Directions:

To make the sesame poke, toss the ingredients (cubed raw tuna, sesame oil, soy sauce, honey, wasabi, and sesame seeds) together until blended, and the tuna is coated. Keep the poke separate from the other salad ingredients in its own container or baggy, and stored it as close to your ice pack as possible (to keep everything nicely chilled). This way, nothing gets soggy before you’re ready to enjoy.

Layer salad ingredients in a salad bowl. Start with a leafy green base and top with coleslaw mix, cilantro, pineapple, cucumbers, avocado, and peanuts—Portion white balsamic and mesquite oil into a sealable container (we love using mason jars). When you’re ready to enjoy, whisk the dressing until blended and drizzle over your salad.