Mango and Ahi Tuna Poke Salad

Serves 4

Hawaiian poke (pronounced POH-kay) is becoming super-popular across the mainland. A bit like deconstructed sushi, it’s essentially seasoned cubes of raw fish tossed with fresh fruits and vegetables. Sometimes it’s served over rice—but not this Whole30 version!

Prep: 20 minutes

Total: 20 minutes

• FOR THE DRESSING
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

• FOR THE SALAD
• 1½ pounds sushi-grade ahi tuna, cut into bite-sized pieces
• 1 package (5 ounces) baby spinach
• 1 ripe avocado, halved, pitted, peeled, and chopped
• 1 ripe mango, pitted, peeled, and chopped
• 1 small unpeeled cucumber, sliced
• 1 cup packaged shredded carrots, or 2 medium carrots, shredded
• Black sesame seeds (optional)
• Sliced green onions (optional)

MAKE THE DRESSING: In a small bowl, stir together the dressing ingredients.

MAKE THE SALAD: In a medium bowl, gently toss the tuna with 2 tablespoons of the dressing to coat. Let stand and marinate while you assemble the salads.

Divide the spinach among four plates. Arrange the avocado, mango, cucumber, and carrots on the spinach. Top with the marinated tuna and drizzle the salads with the remaining dressing. Top with black sesame seeds and sliced green onions, if desired, and serve.