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This recipe is for an Ahi Mango and Poke Salad that serves 4 people and takes 10 minutes to make. It includes sushi grade ahi tuna, salad greens, carrots, cucumbers, avocado, mango, peppers, and green onions. The tuna is marinated in a mixture of soy sauce, rice vinegar, sesame oil and ginger before being added to the salad. The salad ingredients are tossed with the remaining marinade and assembled with the tuna and fruit on top. Nutritional information is provided.

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Ahi Mango and Poke Salad Marion Hetrick 10 minutes • Makes 4 servings Ingredients 1½ lbs. sushi grade ahi tuna, diced 5 oz salad greens 1 large carrot, grated ½ English cucumber, sliced into thin half circles 1 avocado, peeled and diced 1 mango, peeled and diced 1 serrano or jalapeno pepper, seeded and thinly sliced 2 green onions, sliced Sesame seeds 2Tbsp soy sauce (or coconut aminos) 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp minced ginger Preparation In a small jar, shake together the soy sauce, rice vinegar, sesame oil and minced ginger. Mix the tuna with 2 tbsp of the dressing and let sit while preparing the rest of salad. Toss salad greens, cucumber and grated carrot with remaining dressing. Arrange in individual bowls and top with ahi, avocado and mango. Sprinkle with sesame seeds, sliced serrano and green onion Tip: For this flavorful spring salad, use only the very freshest, high-grade ahi tuna. Calories 186; total fat 11.6g; saturated fat 1.6g; cholesterol 5.6mg; sodium 483mg; total carbohydrate 418.6g; dietary fiber 5.5g; protein 5.6g
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Add Recipe Name Add contributors Add time and number of servings Ingredients Add a list of Ingredients Preparation 1. Add preparation steps Add a tip or note Add nutritional information
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Add Recipe Name Add time and number of servings Add a tip or note Ingredients Add a list of Ingredients 1. Add preparation steps Add nutritional information
Add Title
Add Recipe Name Add contributors Add time and number of servings Ingredients Add a list of Ingredients Preparation 1. Add preparation steps Add a tip or note Add nutritional information
1 2 3 Add Recipe Name Add time and number of servings Add a tip or note Add a preparation step Add a preparation step Add a preparation step Ingredients Add a list of Ingredients Add nutritional information
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Add Recipe Name Add time and number of servings Add a tip or note Ingredients Add a list of Ingredients 1. Add preparation steps Add nutritional information
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Add Recipe Name Add contributors Add time and number of servings Ingredients Add a list of Ingredients Preparation 1. Add preparation steps Add a tip or note Add nutritional information
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tf89533498_win32.potx

  • 3. Ahi Mango and Poke Salad Marion Hetrick 10 minutes • Makes 4 servings Ingredients 1½ lbs. sushi grade ahi tuna, diced 5 oz salad greens 1 large carrot, grated ½ English cucumber, sliced into thin half circles 1 avocado, peeled and diced 1 mango, peeled and diced 1 serrano or jalapeno pepper, seeded and thinly sliced 2 green onions, sliced Sesame seeds 2Tbsp soy sauce (or coconut aminos) 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp minced ginger Preparation In a small jar, shake together the soy sauce, rice vinegar, sesame oil and minced ginger. Mix the tuna with 2 tbsp of the dressing and let sit while preparing the rest of salad. Toss salad greens, cucumber and grated carrot with remaining dressing. Arrange in individual bowls and top with ahi, avocado and mango. Sprinkle with sesame seeds, sliced serrano and green onion Tip: For this flavorful spring salad, use only the very freshest, high-grade ahi tuna. Calories 186; total fat 11.6g; saturated fat 1.6g; cholesterol 5.6mg; sodium 483mg; total carbohydrate 418.6g; dietary fiber 5.5g; protein 5.6g
  • 4. Add Recipe Name Add contributors Add time & number of servings Ingredients Add a list of ingredients Preparation Add preparation steps Add tip or note Add nutritional information
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