Smoky Poke Salad
Makes 1 salad
Sesame Poke Tuna:
2-3 oz sushi-grade raw tuna, cut into cubes
1 teaspoon sesame oil
1 teaspoon soy sauce, tamari or coconut aminos
1 teaspoon honey
1/2 teaspoon prepared wasabi (optional)
1/2 teaspoon 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 tablespoons roasted peanuts
1 tablespoon Citrus Mint White Balsamic Vinegar
3 tablespoons Mesquite Infused Olive Oil
To make the sesame poke simply 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 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 your favorite lunch tote container. Start with a leafy green base and top with coleslaw mix, cilantro, pineapple, cucumbers, avocado, and peanuts. Portion citrus mint white balsamic and mesquite oil into a sealable container (we love using mason jars). When you’re ready to enjoy, simply shake the dressing until blended and drizzle over your salad.
Seasons Alternative: We have (cute) little 60ml bottles available at our retail stores. These are great brown bag lunch packers. Instead of combining the two in another container, simply drizzle your salad with both, straight from the bottle.