Faux Ahi Poke Salad (Vegan)

faux ahi salad with grapefruit

It has taken some time, but I am  finally to the point where I miss seafood at times. Although nothing will be changing in the near future about my diet, I have gotten creative. For many reasons people are unable to to eat ahi salad, whether it be a fear or uncooked  meat, or a seafood allergy.  I made this recipe as a refreshing snack, but also it’s fun that it is reminiscent of the decadent salad I once enjoyed.

*Makes 2 servings

  • 1 well-peeled (supremed) grapefruit, cubed

Salad Dressing:

  • 1 tsp white miso paste
  • 1 tsp minced ginger
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Red pepper flakes to taste, depending on spice tolerance
  • 1 tsp soy sauce
  • 1/2 tbsp lime juice
  • 1 tsp agave nectar

Topping

  • 2 tbsp chopped seaweed (nori)
  • 1 to 2 tsp sesame seeds
  • Crispy dried jalapenos (optional)
 Whisk together dressing, but do not top until ready to serve. It is not as good if it sits for more than 30 minutes or so, I find.Top with seaweed and sesame seeds and serve.

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xo

Fifi

Springy Kale & Cucumber Salad

Spring is my favorite season. I love the flowers that come into bloom, the delicious stone fruit that comes into maturation, and the extra sunlight. Spring is a fickle season, though. It has one foot in winter cold, and the other dangling over summer sun. As a result, my taste in food is just as inconsistent. When the day is unexpectedly warm, I usually want cooler foods that are also simple to make. This salad was created out of a need to use the rest of the Persian cucumbers I had while they were still fresh. I hope you enjoy it as much as I did! I tossed marinated sauteed tofu into my salad, so this is an option. Alternately, I’d recommend my salmon recipe to make it a complete meal.

Serves: 2 (main dish) or 4 (side dish)

Ingredients:

  • 1 cup chow mein noodles, boiled
  • 2 cups of raw kale, roughly chopped, stalks removed
  • Soy sauce
  • Sesame oil
  • Olive or grape seed oil
  • Crushed red pepper (optional, for added spiciness)
  • Rice vinegar
  • 1 tsp Honey
  • ½ cup seedless cucumbers thinly sliced
  • Sesame seeds
  • 21 seasoning salute or sea salt
Instructions:

  1. In a large skillet, heat 1 TBSP oil of choice on medium high heat. Once heated, add kale, 1 tsp soy sauce, crushed red pepper, 21 seasoning, and a dash of salt. Add 1 to 2 TBSP of water to help steam the kale. Cook for about 10 minutes, stirring occasionally until kale is tender.
  2. Boil chow mein and rinse in cold water. Drain, and add to a large mixing bowl.
  3. Add kale, noodles and thinly sliced cucumbers into mixing bowl.
  4. In a smaller bowl, mix dressing: 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp honey, 1 tsp soy sauce. Mix well and toss with salad.
  5. Add TBSP sesame seeds and chill. Serve cool.