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Rainbow Salmon Salad Bowl

Salmon Poke Bowl

Build your own healthy bowl! Salmon poke with Asian dressing offers fresh flavours on Veggies, perfect for a light and satisfying meal.
5 from 4 votes
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Course: Salad
Cuisine: fusion
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 1
Calories: 941kcal
Author: Lei

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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