Raw Citrus Poke Salad

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Poke I

This tangy dish is a very satisfying, not to mention unique, dish for a summer day. A poke (pronounced POH-keh) salad is a traditional Hawaiian method for preparing seafood that I’ve been curious about for months. Happily, my curiosity was rewarded with incredible flavor and even better, this sophisticated dish takes very little time. This recipe is versatile enough to be a main dish or an appetizer. And if all that was not enough to convince you to give it go, there are also the enormous health benefits of fish and all the raw veggies. Nutrient-dense powerhouses here!

Now, I know many of you will have concerns about raw fish. I also started experimenting with a little trepidation… because again raw fish! We are cautioned all the time that it is a food danger zone, so I did a little research to find out how to be as safe as possible. This article has the deets. Using those guidelines and having careful, detailed conversations with the fishmonger at my local grocery seafood counter, I am happy to report that after many servings of this delicious recipe, my family and I are all fine… and our tummies are happy. Some also may be worried about mercury or other toxins in fish. Our friend, The Paleo Mom, has addressed those worries here.

Do your homework, but be adventurous with your taste buds!

Poke II
Raw Citrus Poke Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. sushi-grade salmon or ahi tuna, boneless and skinless (I used salmon, but either is fine)
  • ½ small head cauliflower, chopped into florets
  • 1 avocado, cubed
  • ½ large cucumber, chopped
  • 4 green onions, sliced thin (reserve small amount for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • ½ teaspoon powdered ginger
  • ¼ teaspoon garlic powder
  • Cilantro sprigs, to garnish
  1. Using a very sharp knife, cut fish into roughly 1-inch cubes and place in large bowl.
  2. Add avocado, cucumber, and green onion to fish.
  3. Place cauliflower into food processor and pulse just until processed into "rice" sized grains. Set-aside.
  4. Whisk last eight ingredients in a separate bowl to combine. Pour into bowl of fish and vegetables.
  5. Mix gently to coat fish and vegetables in sauce.
  6. Refrigerate to chill and marinate for 20 minutes. Serve over raw cauliflower "rice."
As noted above, it is very important to follow guidelines on using raw fish, to purchase sushi-grade quality, and to work closely with your fishmonger to ensure safety.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


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