Citrus Avocado Poke Recipes

CITRUS AND AVOCADO SALAD WITH ORANGE WATER

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Provided by Andy Baraghani

Categories Bon Appétit Salad Citrus Orange Fruit Grapefruit Kumquat Tarragon Avocado Pistachio Healthy Quick and Healthy Vegetarian Vegan Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

Citrus and Avocado Salad with Orange Water image

Steps:

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren't too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

Ingredients

2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
1/2 cup kumquats, thinly sliced, seeds removed (optional)
2 tablespoons fresh lemon juice
2 teaspoons orange-flower or rose water
Large pinch of kosher salt
1 avocado, cut into large pieces
3 tablespoons salted or unsalted, roasted pistachios, finely crushed
3 tablespoons tarragon leaves
Extra-virgin olive oil (for drizzling)

CITRUS AVOCADO SALAD

This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

Citrus Avocado Salad image

Steps:

Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

12 cups torn salad greens
2 medium grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
2 medium ripe avocados, peeled, pitted and cut into chunks
1 small red onion, thinly sliced and separated into rings
DRESSING:
1/2 cup canola oil
1/4 cup sugar
3 tablespoons lemon juice
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon grated onion

WAHOO (ONO) POKE

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Wahoo (Ono) Poke image

Steps:

In a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.

Ingredients

1 pound ono, cubed
1/2 teaspoon salt
2 tablespoons olive oil
2 limes, juiced
2 Hawaiian chile pepper, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon green onion
1/2 cup chopped ogo

SALMON-AVOCADO POKE BOWLS

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.

Provided by Leah Brickley

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

Salmon-Avocado Poke Bowls image

Steps:

In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams

Ingredients

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon sambal olek
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Chef John's Hawaiian-Style Ahi Poke image

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

CITRUS POKE CAKE

Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

Citrus Poke Cake image

Steps:

Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.

Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 cup 2% milk
2 tablespoons white vinegar
1/2 cup butter, softened
1-2/3 cups sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup raisins
2/3 cup sweetened shredded coconut or chopped walnuts
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
3 tablespoons lemon juice

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Citrus Avocado Poke Recipes

CITRUS AND AVOCADO SALAD WITH ORANGE WATER

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

CITRUS AVOCADO SALAD

This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta

WAHOO (ONO) POKE

SALMON-AVOCADO POKE BOWLS

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

CITRUS POKE CAKE

Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.

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