Kale Salad Ahi Poke Bowl With Lemon Miso Dressing

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I've combined my love for kale salad with my love for raw fish in this poke-filled bowl. Feel free to get creative with your own toppings, as you can't go wrong with adding in more veggies like avocado, onion, radish, and more.

Ingredients (serves 1)

  • 2 cups chopped kale leaves
  • 1/4 cup chopped tomatoes 
  • 1/2 cup spiralized cucumber
  • Handful of radish sprouts

For Marinated Ahi Poke

  • 6 oz sushi-grade ahi tuna
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon low-sodium soy sauce
  • 1 small green onion, finely chopped
  • 1/4 teaspoon sesame seeds

For Lemon Miso Dressing

  • 1/2 teaspoon white miso paste
  • 1/2 teaspoon Dijon mustard
  • 3/4 tablespoon extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • Drizzle of honey

1. Prepare poke by cubing the fish. Add to a bowl along with sesame oil, rice vinegar, soy sauce, green onion, and sesame seeds, and toss until fish is evenly coated. Set aside. 

2. Add kale leaves to a bowl, and drizzle on a little bit of olive oil on the leaves and add a dash of sea salt. Massage the kale with your fingers to soften the leaves. 

3. Prepare dressing by adding dressing ingredients together in a small bowl and mixing with a fork until smooth. 

4. Add poke to the kale, along with remaining salad ingredients. Top with dressing, and serve immediately.