Hawaiian-Inspired Poke Salad

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf

5 oz NatureSweet Cherubs, halved

8 oz sushi-grade salmon or tuna, cut into 1/2" cubes

1 mini cucumber, thinly sliced

½ small sweet onion, diced

For the Dressing

2 tbsp unseasoned rice wine vinegar

¼ tsp fresh ginger, grated

¾ tsp sugar

1 pinch kosher salt

½ cup ponzu sauce

2 tsp fresh orange juice

For Garnishing

3 tbsp fresh pineapple or mango, diced

2 tbsp fried shallots, store-bought

2 scallions, green parts only, thinly sliced

1 tsp toasted sesame seeds

For the Pickled Vegetables

Mix together the unseasoned rice wine vinegar, grated ginger, sugar, and a pinch of salt. Stir until the sugar and salt dissolve fully. Pour half of the vinegar mixture over the thinly-sliced mini cucumbers, halved NatureSweet tomatoes, and diced sweet onion, and let sit for at least an hour, or up to a week in the fridge. Reserve the remaining half of the vinegar mixture to marinate the fish.

For the Fish

Mix the ponzu sauce and orange juice into the reserved vinegar mixture to make the ponzu dressing.

In a large mixing bowl, pour the ponzu dressing over the fish, mixing to coat evenly. Cover the bowl and place it in the refrigerator. Let the fish marinate for 15 minutes to one hour; the flavor will become more pronounced and the fish will become more firm the longer it sits.

For the Salad

Add the Baby Crispy Green Leaf and pickled vegetable mixture to the mixing bowl with the fish. Toss to combine. Divide the salad into two serving bowls and garnish each with the diced pineapple, fried shallots, scallions, and sesame seeds. Enjoy!

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