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EGG DISHES EXAM.pptx
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- 3. Ahi Mango and Poke Salad Marion Hetrick 10 minutes • Makes 4 servings Ingredients 1½ lbs. sushi grade ahi tuna, diced 5 oz salad greens 1 large carrot, grated ½ English cucumber, sliced into thin half circles 1 avocado, peeled and diced 1 mango, peeled and diced 1 serrano or jalapeno pepper, seeded and thinly sliced 2 green onions, sliced Sesame seeds 2 Tbsp soy sauce (or coconut aminos) 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp minced ginger Preparation In a small jar, shake together the soy sauce, rice vinegar, sesame oil and minced ginger. Mix the tuna with 2 tbsp of the dressing and let sit while preparing the rest of salad. Toss salad greens, cucumber and grated carrot with remaining dressing. Arrange in individual bowls and top with ahi, avocado and mango. Sprinkle with sesame seeds, sliced serrano and green onion Tip: For this flavorful spring salad, use only the very freshest, high-grade ahi tuna. Calories 186; total fat 11.6g; saturated fat 1.6g; cholesterol 5.6mg; sodium 483mg; total carbohydrate 418.6g; dietary fiber 5.5g; protein 5.6g
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