This salmon poke bowl is a fresh, colorful lunch that comes together in minutes. Buttery salmon, creamy avocado, and crisp vegetables get a bright, tropical lift from a silky mango dressing.
If you love fresh salmon dishes, try our smoked salmon roll in a cheese wrap or chopped salmon patties with broccoli next. For even more seafood inspiration, browse the recipes at Allrecipes.
Ingredients
- 100 g (3.5 oz) lightly salted trout or salmon
- 1/2 avocado
- 1/2 small onion
- A handful of cherry tomatoes
- Salad leaves
- For the dressing:
- 1 ripe mango
- 1 tsp honey
- 1/2 tsp sweet paprika
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
- Slice the fish into bite-size pieces, cube the avocado, halve the cherry tomatoes, and thinly slice the onion.
- Blend the mango with the honey, paprika, lemon juice, salt, and pepper into a smooth dressing.
- Arrange the salad leaves in a bowl, top with the fish, avocado, tomatoes, and onion.
- Drizzle generously with the mango dressing and serve.
Tips
- Use the ripest mango you can find — a very ripe mango makes the dressing naturally sweet and silky, so you may be able to skip the honey.
- Chill the bowl and all the ingredients before assembling so every bite stays refreshingly cold.
- For another light salmon idea, our zucchini roll with salmon and cream cheese makes a lovely appetizer; you can read more about poke traditions at Serious Eats.