An all-in-one meal packed with protein and colourful veggies to satisfy all your cravings
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Other |
| Preparation | Easy |
| Calories | 765 |
| Fat | 47.7g |
| Saturates | 5.9g |
| Protein | 27.9g |
| Carbs | 58.3g |
| Sugars | 4.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the rice according to package instructions. Once cooked, fluff the rice and refrigerate until cooled.
Peel and grate the ginger. Juice the lime. In a bowl, add the mayonnaise, white miso paste, ginger, 1 tbsp soya sauce and lime juice. Mix until it is well combined and refrigerate until needed.
Remove the skin from the salmon and cut into bite-sized cubes. Cover and refrigerate until needed.
Finely slice half the cucumbers. Julienne the rest. Peel and finely slice the avocado, then roll into roses.
In a large bowl, mix all the ingredients for the rice vinegar dressing together: rice vinegar, 2 tsp soya sauce, toasted sesame oil, black and white sesame seeds.
To assemble the poke salad, place the rice at the bottom of a serving bowl. Top with the cucumber, avocado, edamame beans and pickled ginger. Toss the cubed salmon in the rice vinegar dressing and arrange over the rice. Drizzle over the miso dressing.
Place a few edible flowers on top and serve immediately.
