If you’re craving something light, refreshing, and packed with flavor, this Poke Bowl Salad Recipe is exactly what you need.
We recently enjoyed a version of this dish at the Marriott Newport Beach Villas Resort, and it’s a perfect poolside lunch. With vibrant ingredients and a delicious sesame vinaigrette, this salad brings together the best of a classic poke bowl and a crisp, satisfying salad.
What Is a Poke Bowl Salad?
A poke bowl salad takes inspiration from traditional Hawaiian poke—typically made with cubed raw fish—and combines it with fresh vegetables and greens for a lighter, more refreshing twist. Instead of rice, this version uses romaine or mixed green lettuce as the base, making it a great low-carb and nutrient-packed option.
Why You’ll Love This Poke Bowl Salad Recipe
This dish checks all the boxes:
- Fresh and flavorful with high-quality ahi tuna
- Crunchy and satisfying thanks to fresh veggies and crispy tortilla strips
- Quick to prepare in under 20 minutes
- Perfect for warm days or outdoor dining
It’s the kind of meal that feels both indulgent and healthy at the same time.
Tips for the Best Poke Bowl Salad
Use High-Quality Tuna
Always choose sushi-grade ahi tuna for the best flavor and safety when consuming raw fish.
Customize Your Toppings
Feel free to add extras like edamame, radishes, or green onions for even more texture and flavor.
Keep It Fresh
This salad is best enjoyed immediately after assembling, especially to maintain the crispness of the lettuce and tortilla strips.
A Coastal California Dish at Home
This Poke Bowl Salad Recipe captures the fresh, coastal flavors we loved at the Marriott Newport Beach Villas Resort. Whether you’re recreating that relaxing vacation vibe or just looking for a quick and healthy meal, this dish delivers every time.
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Chef Tips with Jason Hill | CookingSessions.com
Poke Bowl Salad
Ingredients
Method
- Start by washing and chopping your romaine lettuce. Cube the ahi tuna into bite-sized pieces, slice the cucumbers, dice the avocado, and prepare the rest of your vegetables.
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger (if using), and sesame seeds until well combined. Taste and adjust sweetness or acidity as needed.
- Arrange the romaine lettuce in a large bowl or individual serving bowls. Top with the cubed ahi tuna, avocado, cucumbers, corn, shredded carrots, and tortilla strips.
- Drizzle the sesame vinaigrette over the salad just before serving. Toss lightly or leave layered for presentation.
Notes
- Use High-Quality Tuna: Always choose sushi-grade ahi tuna for the best flavor and safety when consuming raw fish.
- Customize Your Toppings: Feel free to add extras like edamame, radishes, or green onions for even more texture and flavor.
- Keep It Fresh: This salad is best enjoyed immediately after assembling, especially to maintain the crispness of the lettuce and tortilla strips.
