5 from 9 votes
Overhead shot of an Avocado Mango Tuna Poke Salad Bowl with wood chopsticks resting on top of the bowl and an additional bowl and ramekins of sliced scallions and sea salt surrounding the bowl and barely visible in the shot.
Avocado Mango Tuna Poke Salad Bowl
Prep Time
20 mins
Total Time
20 mins
This Avocado Mango Tuna Poke Salad recipe swaps our sushi rice for greens and is essentially a ‘how-to’ build your own healthy ahi poke bowl! Complete with optional toppings, add-ins and a ridiculously easy to make mango dressing, this salad is perfect for lunches or easy, light dinners!
Course: entree
Cuisine: Asian, Fusion, Hawaiian
Keyword: ahi tuna, avocado, bowl, bowls, dressing, Easy, greens, Healthy, mango, poke, quick, salad, sashimi, Summer, sushi, tuna
Servings: 4
Calories: 267 kcal
Tuna Poke:
  • ¼ small Sweet Onion – finely diced (about 3 TBS)
  • 2 Green Onions – thinly sliced
  • 3 TBS Low Sodium Soy Sauce
  • 1 TBS Mirin
  • 1 tsp Sesame Oil
  • Hawaiian Sea Salt to taste
  • 12-16 ounces Sushi-grade Tuna – diced into ½’’ cubes
  • 1 Cup Seaweed Salad
  • 4-5 Cups Spring Lettuce Mix Can substitute Cooked Short Grain Sushi Rice or Cooked Brown Rice
  • 1 Avocado – sliced
  • ¼ English Cucumber – diced
  • 1 large Mango – peeled, cored & roughly chopped
  • 1 Lime juiced
  • 1 TBS Honey
  • 1 tsp Mirin
  • ¾ tsp Sesame Oil
  • ¼ - ½ tsp Sriracha or more to taste
  • 1-3 TBS Water as needed*
Optional Add-ins/Toppings: Sliced Jalapeno, Tobiko, Sesame Seeds, Diced Mango, Wonton Chips, Cilantro, Chopped Macadamia Nuts, Shredded Carrots, Sugar Snap Peas, Sliced Radishes and/or Pickled Ginger.
  1. Prepare the dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha and 1/8 tsp salt. Process until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until desired consistency is achieved*. Taste and adjust for seasoning.
  2. Prepare the Tuna Poke: In a medium bowl, combine the onion through the sesame oil. Season with a generous pinch of salt and whisk well to combine. Add the cubed tuna and toss gently to combine.
  3. Assemble the salad: In a serving bowl, add the lettuce, seaweed salad, avocado and cucumber. Top with the tuna poke mixture and optional toppings . Drizzle with dressing. Enjoy!
Recipe Notes

Serves: 2 as entree; 4 as side

Nutrition information based on 4 servings.

  1. While the recipe below calls for sushi-grade tuna, you can absolutely substitute the tuna for any seafood you would like, just make sure you are using sashimi quality fish, or cooked seafood.  Sushi-grade salmon, octopus, scallops or cooked crab are delicious options for this poke salad bowl!
  2. The tuna poke will keep, covered, in the refrigerator for up to one day, however, it is best if eaten on the same day it is prepared.
  3. The add-ins for the avocado mango tuna poke salad bowl are pretty limitless.  I have included a ton of options in the recipe, but feel free to use your imagination and top your bowl with whatever your heart desires!
  4. The amount of water needed for the mango dressing depends on your preferred consistency.  I recommend starting with 1 tablespoon and adding more water, an additional tablespoon at a time, until desired consistency is achieved.  For reference, I used 1 1/2 tablespoons of water in my dressing.  The same note applies to the honey and sriracha in the dressing.  Always make a recipe your own by adjusting the measurements of ingredients to your taste.


Nutrition Facts
Avocado Mango Tuna Poke Salad Bowl
Amount Per Serving
Calories 267 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 32mg11%
Sodium 486mg21%
Potassium 659mg19%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 22g44%
Vitamin A 3665IU73%
Vitamin C 13.4mg16%
Calcium 43mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.