Salmon Poke and Kale Salad Bowls

SERVES 6

GLUTEN-FREE · DAIRY-FREE · PALEO IF MODIFIED · WHOLE30 IF MODIFIED · GRAIN-FREE IF MODIFIED

Total time: 30 minutes (but don’t forget to marinate your poke first!)

This is the dish to make when the sun is shining, and you have friends and family over for a laid-back day of hanging outdoors. It’s a summer staple at our house because it’s fresh, fast, and healthy. Your guests don’t need to know how easy it really is to make poke. So the next time you’re hosting a warm-weather get-together, seriously impress them with this recipe!

• for the poke
• 2 pounds sushi-grade salmon or tuna, cut into ½-inch cubes (see Note)
• 3 large green onions (white and green parts), thinly sliced
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos
• 3 tablespoons avocado oil
• 1 small jalapeño, seeded and finely diced
• 2 teaspoons black sesame seeds
• 2 teaspoons white sesame seeds
• 1 teaspoon kosher salt
• for the kale
• 1 bunch green kale
• 3 tablespoons avocado oil
• 3 tablespoons coconut aminos
• ½ teaspoon kosher salt, or more to taste
• to assemble
• 2 avocados, cubed
• 2 tablespoons fresh lime juice (1 lime)
• 3 cups sushi rice, cooked according to the package directions (omit for Whole30, paleo, and grain-free)
• 1 medium English cucumber, thinly sliced
• 1 cup macadamia nuts, roughly chopped
• Lime wedges
• Black sesame seeds

make the poke In a large bowl, combine the salmon, green onions, sesame oil, coconut aminos, avocado oil, jalapeño, black and white sesame seeds, and salt. Using a spoon, gently toss until just combined. Cover with plastic wrap and refrigerate to allow the salmon to marinate for at least 30 minutes or up to 2 hours.

make the kale salad Rinse the kale and pat it dry. Fold each kale leaf in half, lengthwise, then cut away and discard the ribs. Next, working in batches of several leaves, roll up the leaves like a cigar and slice them into thin ribbons.

Add the kale to a large bowl. Drizzle with the avocado oil and coconut aminos and season with kosher salt. With your hands, gently massage the kale (similar to how you would knead dough) for 3 to 5 minutes, until the kale has softened and wilted slightly.

to assemble Remove the poke from the fridge and add the cubed avocado and lime juice. Gently toss once more to combine.

Divide the rice (if using), kale, poke, and sliced cucumber among six bowls. Garnish with the chopped macadamia nuts, lime wedges, and an extra sprinkle of black sesame seeds.

from MY KITCHEN to YOURS

Where can you find sushi-grade fish? If you don’t have a good seafood market that offers it, try checking in the freezer section of your grocery store.