Japanese salmon poke bowl

Store second portion for later in the week. Place mixed salad leaves, zoodles and cucumber in an airtight container in the fridge. Store remaining ingredients in separate airtight containers in the fridge.

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Step 1

Divide the mixed salad leaves, zoodles, nori and cucumber between serving bowls.

Step 2

Top with the salmon, avocado, sesame seeds and ginger. Season with pepper and serve.