CLEMENGOLD POKE BOWL

 

INGREDIENTS:

  • 500g sashimi grade salmon,cubed into 2 cm pieces
  • 1 cup spinach
  • 1 cup shredded purple cabbage
  • 1 cup cucumber sliced lengthwise
  • 1 cup julienned carrots
  • 1 nori sheet, cut into little strips
  • small bunch coriander
  • 2 avocados cut in half, skin removed and sliced thinly
  • 2 ClemenGold fruit, sliced
  • 2 tbsp. toasted black sesame seeds for sprinkling on top

 

DRESSING:

  • 1 tsp toasted sesame oil
  • 4 tbsp. ClemenGold juice
  • 1 tbsp. soy sauce
  • juice of 1 lime
  • 1 clove garlic, peeled and grated
  • 1– 2  freshly grated ginger

 

METHOD:

  1. Mix all the ingredients for the dressing and put aside.
  2. Cut the cucumber into ribbons and roll up.
  3. Assemble all the ingredients in a serving bowl, adding the salmon last.
  4. Sprinkle sesame seeds over salmon.
  5. Drizzle salad with the dressing.

 

Recipe adapted from The Cooking Spoon: Passion Fruit and Blood Orange Ponzu Salmon Poke Bowl