Summer poké
A fresh poké bowl with salmon, avocado and pomegranate, rich in omega-3s and color to brighten up lunch.
4 servings· 30 min· lunch
Benefits
- • High omega-3 content thanks to salmon, supporting anti-inflammatory mechanisms
- • Rich in quality protein for satiety and recovery
- • Good lipids from avocados, essential for hormones
- • Rich in cell-protecting antioxidants (pomegranate, citrus, fresh herbs)
- • Skin-supporting fatty acids and vitamins
- • Vitamin C (lime, orange) to boost immunity and iron absorption
- • Light, moisturizing effect, ideal for hot weather
- • Support for the digestive system thanks to fibre and fresh foods
- • Stable energy without digestive heaviness
- • Contributes to hormonal balance (lipids + essential nutrients)
Preparing the poké
Ingredients
- • 400 g skinless salmon fillet, diced
- • 2 ripe avocados, diced
- • 1/2 red onion, finely chopped
- • juice of 2 limes
- • juice of 1 orange
- • 1 seeded pomegranate
- • 1 jalapeno pepper (or other mild pepper), seeded and finely chopped (optional)
- • 1 small bunch fresh coriander, chopped
- • salt and black pepper to taste
- • a few mint leaves for garnish
Method
- 1.In a large bowl, combine the salmon with the red onion, jalapeño pepper (if using), lime juice and orange juice. Season generously with salt and pepper.
- 2.Leave to marinate in the fridge for about 15-20 minutes, until the salmon begins to change color.
- 3.Just before serving, gently fold the diced avocado and seeded pomegranate into the salmon mixture, taking care not to crush the avocados.
- 4.Taste and adjust seasoning if necessary. Sprinkle with fresh coriander and mint.
- 5.Serve immediately, perhaps with crispy tortillas or plantain chips for added crunch.
Accompaniment option
Ingredients
- • 200 grams brown rice or cooked quinoa
- • sesame seeds
- • diced cucumber
- • grated carrots
Method
- 1.Place a base of brown rice or quinoa in a bowl
- 2.Add the salmon poké on top
- 3.Add the cucumber, carrots and sesame seeds
- 4.Serve chilled