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Avocado Salmon Poke Salad Bowl
If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful.. 327 calories and 5 Weight Watchers Freestyle SP
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Entrees
Cuisine:
Hawaiian
Keyword:
Gluten Free, Healthy Dinner Recipes, Seafood Recipes
Servings:
2
Servings
Calories:
327.1
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Poke:
6
ounces
sashimi grade salmon
cut into ¾ –inch pieces
1
tablespoon
+ 1 teaspoon reduced sodium soy sauce
or
tamari
for gluten free
¾
teaspoon
sesame oil
¾
teaspoon
agave nectar
¼
teaspoon
sriracha
or more to taste
1
green onion
thinly sliced, divided
½
teaspoon
toasted sesame seeds
The Dressing:
2
teaspoons
reduced sodium soy sauce
1 ½
teaspoons
rice vinegar
½
teaspoon
wasabi paste
can substitute sriracha
1
teaspoon
olive oil
¼
teaspoon
sesame oil
¼
teaspoon
agave nectar or honey
The Salad:
3
cups
lightly packed baby kale
½
California avocado
thinly sliced
½
cup
edamame
¼
large sheet of nori
seaweed, thinly sliced
Pickled ginger
if desired
Instructions
The Poke:
In a medium bowl, stir together the salmon, soy sauce, sesame oil, agave nectar and sriracha.
Stir in the half of the sliced green onion and the sesame seeds.
The Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, wasabi paste, olive oil and sesame oil.
The Salad:
Toss the baby kale with the remaining green onion and the dressing. Divide the mixture between two bowls.
Top with the avocado, poke, edamame, nori and pickled ginger (if desired). Serve.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 8 (Old SmartPoints), 8 (Points+)
Nutrition
Serving:
1
Bowl
|
Calories:
327.1
kcal
|
Carbohydrates:
13.8
g
|
Protein:
25.5
g
|
Fat:
18.2
g
|
Saturated Fat:
2.5
g
|
Cholesterol:
53
mg
|
Sodium:
707
mg
|
Fiber:
4
g
|
Sugar:
4.1
g