This light & refreshing Poke Salad is full of real, simple ingredients, like fresh tuna, edamame, mango, romaine lettuce, crispy wonton strips, and a homemade sesame ginger dressing! A flavorful Asian-inspired salad that is perfect for supper time on a busy weeknight.
The Best Poke Salad
When the temperature starts getting warm outside in the early spring and summer, there is simply nothing better than a fresh summer salad. Especially when it doesn’t involve any actual cooking. The best time to fix this poke salad is definitely in the summer! It is a spin on a classic tuna poke bowl, that you might see on some restaurant menus, or similar to a deconstructed sushi roll. Such an easy way to enjoy all those delicious sushi flavors but tossed in a bowl with so many fresh ingredients. We love making these poke salads for a quick lunch or dinner option! They really hit the spot and wake-up your taste buds!
Looking for More Sushi Recipes?
If you love them as much as we do, you definitely need to try a Sushi Burrito!
What You Will Need
- sesame ginger salad dressing – in the recipe card we listed the ingredients for this easy poke salad dressing, but you can also pick-up a store-bought dressing if you want.
- sushi-grade tuna – typically your local grocery store will carry raw tuna steaks or you can find a seafood store near you.
- romaine lettuce – we love using this crisp green lettuce in our salad, but feel free to use your favorite poke salad greens. Bonus points if you find grab some from the local farmers market!
- avocado, mango, julienne carrots, & edamame – fresh salad toppings that are perfect for this salad! Option to sub for other salad ingredients that you love.
- seaweed sheets – these are typically called nori sheets and are great for having some of those sushi flavors.
- sesame seeds – just sprinkle a few on top!
- wonton strips – great for some added crunch and has become one of our unexpected pantry staples for tossing on salads.
- optional: jalapeño slices for a little bit of a kick, there are so many different ways to top your final dish.
How To Make A Poke Salad
The first steps to making this easy recipe are to mix-up the homemade salad dressing. Just place all of the ingredients in a mason jar, secure the lid on top, and shake. Or you can whisk together the dressing ingredients in a small mixing bowl.
Next, cut the thawed tuna steak in to 1-inch chunks and prepare all of the pieces of the salad.
Pro Tip
If you have frozen tuna, simply run it under cold water for a few minutes and then pat dry.
Once you have everything chopped and ready to go, it is time to assemble the salad. Divide all of the salad ingredients into two large bowls and top them any way you want.
Pro Tip
Option to use our Poke Sauce to marinate the tuna steak before use!
Best Ways To Serve A Poke Salad
This delicious, fresh salad can be enjoyed with a generous pour of the sesame ginger salad dressing on top. Plus, all the toppings listed in the recipe card. But feel free to add or omit any according to your personal preference.
Recipe FAQ
- History: this traditional popular Appalachian main dish got it’s name from a recipe that used to be made with a pokeweed plant (also know as poke sallet and was inspired by a hit song called, “Polk Salad Annie”). The poke leaves can be a toxic weed, if not prepared correctly. It is prevalent in Southern Appalachia and is basically the process of tossing leafy greens in a piping-hot dressing resulting in wilted leaves or “killed lettuce”. Currently, in the United States a lot of people know a poke salad to be similar to this recipe.
- Variations: if you are looking to change it up, you can try sushi-grade salmon instead of tuna. Or use some imitation crab or seared tuna steaks! We also have a tuna poke bowl, if you prefer to use rice as the base.
- Meal Prep: this can easily be done by doing all the chopping done ahead of time. Store separately in the fridge in an airtight container and assemble when ready to serve. The easy dressing can also be made ahead of time. Just give it a mix before serving.
- Dressing: option to make a double batch of the salad dressing if you like it extra saucy!
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Poke Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 salads 1x
- Category: Salad
- Method: Counter Top
- Cuisine: Asian-Inspired
Description
A flavorful and delicious Poke Salad recipe with homemade sesame ginger dressing! Perfect for a light lunch or dinner!
Ingredients
The Salad Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (sub Tamari for gluten-free)
- 2 teaspoons garlic, minced
- 1 teaspoon extra virgin olive oil (sub avocado oil)
- 1 teaspoon coconut sugar
- 1 teaspoon lime juice
- 1/4 teaspoon ginger, minced or grated
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
Salad:
- 4 handfuls romaine lettuce, chopped
- 6–8oz sushi grade ahi tuna, cubed
- 1 avocado, cubed or sliced
- 1 cup mango, diced
- 1 cup cucumber, sliced and quartered
- 1/2 cup carrot, julienne or shaved
- 1/2 cup edamame, thawed
- (optional) 2-4 jalapeno, sliced
- 2 tablespoons nori sheets, crushed
- 1–2 teaspoons sesame seeds
- 1 cup fried wonton strips
Instructions
- Make Dressing: Add all the dressing ingredients to a mason jar and cover tightly. Shake until fully combined. Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.
- Assemble Salads: Divide lettuce between 2 bowls followed by the tuna, avocado, mango, carrots, cucumber and edamame. Garnish with jalapeño slices (if using), nori, sesame seeds, and fried wonton strips on top.
- Serve: Pour as much dressing, as desired, over the top of the salad and enjoy!
Notes
- Optional Poke Sauce: if you want to toss the tuna in a quick sauce before adding it to the salad – we have an awesome Poke Sauce for you to try!
- Lettuce: feel free to use butter lettuce, ice berg lettuce, or any other type of lettuce you prefer here.
- Tuna: if you want to sub in some sushi grade salmon, go for it!
Nutrition
- Serving Size: 1 salad
- Calories: 427
- Sugar: 18.7 g
- Sodium: 653.3 mg
- Fat: 16.9 g
- Carbohydrates: 42.6 g
- Protein: 31.1 g
- Cholesterol: 34.5 mg
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