Avocado Mango Poke Bowl (Printable Format)
Creamy avocado meets sweet mango in a vibrant Hawaiian-inspired bowl with tangy sesame-ginger dressing.
# What You Need:
→ Vegetables & Fruit
01 - 2 ripe avocados, diced
02 - 1 ripe mango, diced
03 - 1 cup cucumber, diced
04 - 2 radishes, thinly sliced
05 - 1/3 cup red onion, finely sliced
06 - 2 scallions, thinly sliced
→ Marinade & Dressing
07 - 3 tbsp soy sauce (gluten-free if needed)
08 - 1 tbsp rice vinegar
09 - 2 tsp toasted sesame oil
10 - 1 tsp honey or agave syrup
11 - 1 tsp fresh ginger, grated
12 - 1 small garlic clove, minced
→ Garnish
13 - 2 tbsp sesame seeds (mixed black & white if possible)
14 - 1 tbsp nori seaweed, cut into thin strips (optional)
15 - Fresh cilantro leaves (optional)
# How-To Steps:
01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or agave, grated ginger, and minced garlic until fully emulsified.
02 - In a large mixing bowl, add diced avocados, mango, cucumber, sliced radishes, red onion, and scallions.
03 - Pour the prepared dressing over the salad ingredients. Gently toss until all components are evenly coated, taking care not to mash the avocado.
04 - Transfer the salad to individual serving bowls. Sprinkle sesame seeds, nori strips, and fresh cilantro leaves evenly across each portion.
05 - For optimal texture and flavor, serve the poke salad right after assembly while ingredients remain crisp and vibrant.
# Expert Suggestions:
01 -
- The sweet and salty combo hits every craving in one bite
- Ready in twenty minutes with zero cooking required
02 -
- Dress this salad right before serving or the avocado will start to brown
- The flavors get even better after sitting for ten minutes, but the texture is best immediately
03 -
- Use the sharpest knife you have for clean cuts through the soft avocado
- Taste the mango before adding it, because sweeter mangoes need less honey in the dressing