This keto-friendly poke bowl with a salad base combines the freshness of raw fish with the comfort of good fats, creating a flavorful yet low-carb dish. The crunchy mixed greens base replaces the classic rice, while fresh salmon, avocado, and toasted seeds provide satisfaction and texture.
The dressing made from tamari, sesame oil, and lime enhances the flavor of the fish without adding unnecessary sugars. Quick to prepare and ideal for meal prep, it is designed for those following a keto diet without sacrificing taste and lightness.
I Love Poke offers a balanced version, perfect for a summer lunch or a fresh dinner: colorful, nutritious, and ready in less than 30 minutes.
Ingredients
- 250 g fresh salmon fillet (sashimi-grade, cut into cubes)
- 120 g mixed salad greens (baby lettuce, arugula, and baby spinach, well washed and dried)
- 1 pcs avocado (ripe but firm, sliced)
- 70 g cucumber (thinly sliced, seedless if you prefer)
- 4 pcs radishes (thinly sliced for crunchiness and color)
- 2 tablespoons tamari (gluten-free soy sauce) (check the sodium content)
- 1 spoon toasted sesame oil (for the characteristic flavor, use sparingly)
- 1 spoon lime juice (fresh, adjust acidity to taste)
- 1 teaspoon extra virgin olive oil (optional, to soften the dressing)
- 1 teaspoon toasted sesame seeds (white or black, for garnish)
- 20 g toasted almond flakes (to add good fats and crunch)
- 2 pcs spring onion (only the green part, cut into thin rings)
- 0.5 teaspoon ground black pepper (to taste)
- 1 pinch fine salt (optional: use sparingly to keep sodium low)
Preparation
-
1
Prepare the salmon: make sure it is very fresh, dry it and cut it into regular cubes. Put it in a bowl and season it with tamari, sesame oil, and lime juice, mixing gently so as not to break the pieces.
Durata indicativa: 5 min
Tip: Let marinate for 5-10 minutes maximum to maintain the fish's texture and not 'cook' it too much in the acid.
-
2
Prepare the base: distribute the mixed greens in the bowls, add sliced cucumber and radishes, and the avocado slices harmoniously.
Durata indicativa: 3 min
Tip: Dry the salad well to prevent the dressing from diluting.
-
3
Complete with the marinated salmon: arrange the cubes on top of the salad base in uniform portions.
Durata indicativa: 2 min
Tip: Use two spoons to place the cubes without crushing them.
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4
Garnish and add crunch: sprinkle with toasted sesame seeds, almond flakes, and sliced spring onions. Adjust with a drizzle of extra virgin olive oil if you want more softness.
Durata indicativa: 2 min
Tip: Toast the almonds in a pan for a few minutes to enhance the aroma.
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5
Serve immediately: finish with a grind of black pepper and, if necessary, a pinch of salt. Consume within a few hours to ensure optimal freshness and texture.
Durata indicativa: 1 min
Tip: Avoid storing the dressing already mixed in the salad to prevent the leaves from becoming soggy.
Notes and Tips
Let marinate for 5-10 minutes maximum to maintain the fish's texture and not 'cook' it too much in the acid.
Dry the salad well to prevent the dressing from diluting.
Use two spoons to place the cubes without crushing them.
Toast the almonds in a pan for a few minutes to enhance the aroma.
Avoid storing the dressing already mixed in the salad to prevent the leaves from becoming soggy.
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