Poke bowls are all the rage, whether with salmon, chicken, tuna or anything else, they're everywhere!

What I like most about this dish is its lightness and the possible colorful combinations.

This salad-like dish of Hawaiian origin has many nutritional benefits.

What it's made of: Poke bowls are always made up of a base of animal or vegetable proteins, followed by fruits such as mango, tomato...and raw vegetables such as avocado .... A well-balanced and delicious dish 😋 especially with solom's vinaigrette, which adds a touch of originality.

Ingredients

• 200g smoked salmon
• 200g pre-cooked fonio
• 1 mango
• 1 lawyer
• 3 Russian gherkins
• A few cherry tomatoes
• 1 tablespoon coconut oil
• A handful of pumpkin seeds

For the tamarind-velvet vinaigrette

• 1 tablespoon tamarind-velvet powder
• 1 lime or lemon
• 1 shallot
• 1 tsp honey
• 1 tablespoon olive oil
• Salt and pepper

Preparation

In a large bowl, pour boiling water over the fonio and cover for 20min. Then de-stem and microwave for 5min. Add coconut oil, pumpkin seeds and leave to cool.

Prepare your crudités by chopping the mango, avocado, tomatoes and gherkins. Then add a squeeze of lemon.

In a small bowl, prepare your solom vinaigrette by mixing all the ingredients listed above with a little water. Then adjust the seasoning.

Place the fonio in a bowl, followed by the raw vegetables, smoked salmon and vinaigrette.

Bon appétit