- 200 g fresh salmon cut to 2cm cubes
- 3/4 cup purple cabbage shredded
- 1/2 cup diced avocado
- 1/2 cup shredded carrot
- 1/2 cup diced orange
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted peanuts optional
- 2 tablespoons Balsamic vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
In a medium sized bowl mix together salmon, avocado, carrot, cabbage and orange
Whisk the soy sauce, Balsamic vinegar and sesame oil in a small bowl
Drizzle the salad bowl with the dressing and sprinkle with sesame seeds and peanuts.
- Salmon: Select the freshest salmon available, remove the bones, and then cut it into cubes.
- Avocado: Avocado: It's super creamy when just right—look for the brown skin.
- Cabbage: If you can't find the purple ones, regular cabbage works well too.
- Orange: It adds a great flavor to this salmon poke bowl; just cut and peel for easy eating.
- Balsamic vinegar: With its fruity and light profile, complements this salad bowl perfectly. Alternatively, Chinese dark vinegar is also a suitable option.
Calories: 941kcal | Carbohydrates: 40g | Protein: 53g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 29g | Cholesterol: 110mg | Sodium: 1256mg | Potassium: 2140mg | Fiber: 13g | Sugar: 20g | Vitamin A: 11829IU | Vitamin C: 97mg | Calcium: 230mg | Iron: 5mg