Best with Honey + Ginger Beets
Ahi Poke Salad
What to do
- Whisk together all of the ingredients except the ahi for the poke marinade in a mixing bowl until well-combined. Add the raw ahi and gently stir until all of the hunks of fish are coated. Cover and refrigerate while preparing the rest of the recipe.
- Combine all of the ingredients for the dressing in a small blender and blend until completely smooth.
- Add all of the ingredients for the green salad to a serving bowl and toss in desired amount of dressing.
- When ready to serve, stir the ahi poke to coat it once again in the marinade. Serve the salad in bowls or on plates with ahi poke on top. Sprinkle generously with sesame seeds and enjoy.
What you’ll Need
Ahi Poke
1 (16-ounce) sushi grade ahi fillet, chopped into 1/2 inch cubes
1 tablespoon fresh ginger, grated
2 tablespoons sesame oil
3 tablespoons teriyaki sauce, or more to taste
2 tablespoons rice vinegar
1 tablespoon red chili sauce such as sriracha, or more to taste
Sea salt to taste
Salad
1 (4-ounce) container Organicgirl Pepper Greens
1 (6.5 ounce) container Love Beets Honey & Ginger Marinated Beets, chopped
1 1/2 cups red cabbage, thinly sliced
1 ripe avocado, peeled and diced
1 ripe mango, peeled and diced
1 bunch green onion, chopped
Salad Dressing
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons olive oil
2 teaspoons fresh ginger, grated
2 teaspoons honey or agave nectar