Good morning here we will give you a recipe “poke” salad with lemon and olive oil from spain dressing which is appetizing The way preparing it is very easy. You just need to be careful to get results from “poke” salad with lemon and olive oil from spain dressing which has aroma and taste that can evoke our tastes.

So that the result of “poke” salad with lemon and olive oil from spain dressing, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare “poke” salad with lemon and olive oil from spain dressing delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in make

1. Take 1 3/4 cups cooked brown rice
2. Use 10.5 oz. salmon fillets cut into thick strips
3. Prepare 1 avocado
4. Prepare 16 cherry tomatoes
5. Take 2 tablespoons roughly chopped cashews
6. Prepare 1 large pickle
7. Take 1 julienned red onion
8. Use 2 teaspoons toasted sesame seeds
9. Use 2 tablespoons soy sauce
10. Take 3 tablespoons Extra Virgin Olive Oil from Spain
11. Prepare 1/4 sheet nori seaweed cut in strips
12. Take 1/4 wakame seaweed
13. Prepare Juice of one lemon
14. Prepare Warm water
15. Prepare Black sesame for garnish (optional)

Add the sugar and a cup of water. Combine everything making sure that the pimenton gets well dissolved. Garlic cloves While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.

How to make:process “Poke” salad with lemon and olive oil from Spain dressing:

1. Start by putting the red onion in a bowl with the lemon juice and let it marinate for 10 minutes. Hydrate the wakame seaweed in warm water.
2. Cut the pickle into thin slices and the tomatoes in half.
3. Mix the soy sauce, Extra Virgin Olive Oil from Spain (try any of our varieties), the toasted sesame and the marinated onion together.
4. Marinate the fish in soy sauce with Extra Virgin Olive Oil from Spain, sesame and onion. Add the nori seaweed.
5. Dry and cut the hydrated wakame seaweed and add it to the salmon marinade. Let sit for 2 minutes.
6. Divide the rice into bowls and top with the marinated fish and seaweed.
7. Peel and chop the avocado into medium-sized pieces. Do this step at the end to prevent the avocado from turning brown.
8. Top off the dish with the avocado, tomatoes, pickle and cashews. You can also garnish it with black sesame seeds. Ready to eat.
9. Done and ready to serve!

When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Omit the eggs and dress with olive oil and lemon juice dressing instead. This salad keeps well in the fridge so you can make an extra large batch for lunches. This is a great batch cooking recipe, excellent lunch box option.

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