Salmon Poke Bowl
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1 cup halved cherry tomatoes • 1 cup sliced cucumber • 2 cups lettuce • 1 large bell pepper (yellow or orange), sliced • ½ cup thinly sliced radishes • 1 cup shredded red cabbage • 1¼ lb. raw boneless, skinless salmon, cut into bite-sized cubes • 1 tsp sambal • 2 scallions, trimmed and minced • 1, 0.35-oz. seaweed sheet (optional) • 1 tsp sesame oil • 3 tbsp soy sauce • 1 tsp sesame seeds, toasted
Directions:
1. In a medium bowl, whisk together the scallions, soy sauce, sesame oil, sambal, and sesame seeds. Add salmon and toss to coat.
2. Arrange an equal amount of each vegetable into individual bowls and top with 5 ounces of salmon per bowl. Cut the seaweed sheet into small ribbons and serve on the side.
