Spicy Sriracha Poke-Inspired Salad Bowl

A fresh, vibrant seafood salad bowl loaded with sushi-grade tuna or salmon, cooked shrimp, creamy avocado, crunchy veggies, and a bold sriracha-lime dressing. Perfect for a quick, protein-rich meal with a spicy kick!

🧂 Ingredients

🥬 Base (Pick One or Mix)

• Mixed greens

• Arugula

• Baby spinach

• Pea shoots

🍣 Protein

• Sushi-grade tuna or salmon, diced

• Cooked shrimp, peeled and deveined

🥑 Toppings

• 1 avocado, sliced

• 1/2 cup shredded carrots

• 1 tomato, diced

• 2–3 tablespoons sliced almonds (or crunchy topping of choice, e.g., crispy onions, sesame seeds)

🔥 Spicy Sriracha Lime Dressing

• 3 tablespoons mayonnaise (use Japanese mayo for extra richness)

• 1 tablespoon sriracha (adjust to heat preference)

• 1 teaspoon lime juice

• 1/2 teaspoon sesame oil

Optional Add-ins for the dressing:

• Dash of soy sauce or coconut aminos (if not strict paleo)

• Grated garlic or ginger for extra zing

👩‍🍳 Instructions

🥗 Step 1: Prepare the Base

Spread a generous handful of your chosen greens into a wide salad bowl.

🍤 Step 2: Add the Protein

Top the greens with chilled, diced tuna or salmon, and cooked shrimp. Ensure both are fresh and properly handled for raw seafood safety.

🥑 Step 3: Add the Toppings

Neatly arrange the avocado slices in the center. Add the diced tomato, shredded carrots, and sliced almonds around the bowl for texture and visual appeal.

🥣 Step 4: Make the Dressing

Whisk together mayonnaise, sriracha, lime juice, and sesame oil in a small bowl until creamy and smooth. Taste and adjust heat or acidity to preference.

🍽️ Step 5: Assemble and Serve

Drizzle the dressing generously over the bowl. Serve immediately while everything is fresh and crisp.

⏱️ Prep Time: 15 minutes

🍽️ Servings: 2

💡 Pro Tips:

• For a lower-carb version, omit the carrots or reduce tomatoes.

• Want extra crunch? Add crushed pork rinds, seaweed snacks, or cucumber ribbons.

• For a meal-prep version: store dressing separately and assemble just before serving.