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SUMMER RECIPES: MAKING SALMON POKE BOWLS WITH CLEAN FOOD DIRTY CITY

By: Gabrielle Vigoreaux
Photos By: Aaron Austin

One glance at Lily Kunin’s immensely popular Instagram, @cleanfooddirtycity, and I’ve got a wicked case of lunch envy (and breakfast and dinner envy while we’re at it). Yes, there are plenty of those artfully arranged bowls topped with perfectly ripe avocados and nary a hemp seed out of place. But unlike other veggie-centric feeds, the health coach and food blogger doesn’t shy away from the occasional cocktail or fish taco post. Take today’s recipe for example, a drop dead gorgeous salmon poke with zoodles in it. How’s that for balance? Here’s to hoping she inspires you to get off Seamless and put a little thought (and color, always color) into your daily meals.

 

        

Avo-Salmon Poké Bowls with Citrus Tamari 

Makes 4 bowls

Bowls

2 c. cooked brown rice
2 zucchini, spiralized
½ English cucumber, sliced
1 watermelon radish, thinly sliced
1 sm. jalapeno, thinly sliced
1 lb. sashimi-grade salmon, cut into small cubes
1 avocado, cut into small cubes
2 scallions, sliced
2 tsp. toasted sesame seeds


Tamari-Citrus Sauce
2 Tbsp. toasted sesame oil
2 Tbsp. olive oil
¼ c. low-sodium, gluten-free tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 garlic clove, finely grated
½ in. piece of fresh ginger, finely grated


Method
In a small bowl, stir together all the ingredients for the sauce and set aside for 10 minutes to allow the flavors to marry. Adjust to taste, adding more oil, tamari, lime or orange as desired.

In a medium bowl, gently toss the salmon some of the dressing until well-coated.

Evenly divide the rice and zucchini noodles between four bowls. Top with the salmon, cucumber, radish, jalapeno, scallion and sesame seeds. Drizzle with lots of additional tamari-citrus sauce, as desired. Enjoy!

 

       

      

For more awe-inspiring plant-based recipes, check out Lily’s new cookbook, Good Clean Food.

 

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