California Avocado & Mango Poke

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Serves: 12
  Fresh California Avocado, peeled, seeded, sliced*
  mangos, peeled, seeded, sliced
cups  watercress, trimmed, rinsed and dried
1 1/2  cups  cilantro leaves
1 1/2  cups  green onions, sliced
1 1/2  cups  daikon radish sprouts
1 1/2  cups  Poke Vinaigrette (recipe follows)
    Wasabi furikake, to garnish
    Poke Vinaigrette (Yield: 1-½ cups)
1/2  cup  rice vinegar
Tbsp.  lime juice
tsp.  grated ginger
tsp.  red jalapeno, seeded, minced
tsp.  wasabi powder
Tbsp.  soy sauce
tsp.  mirin
tsp.  sesame oil
Tbsp.  blended oil (70% canola, 30 % extra virgin olive oil)
    Salt and pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Poke Vinaigrette:

  1. Macerate wasabi, ginger, and jalapeno in vinegar and lime juice for 5 minutes. Add mirin, soy sauce, and sesame oil.
  2. Slowly drizzle in blended oil while whisking to emulsify. Season with salt and pepper to taste. Add more wasabi if needed.


  1. Place the watercress, cilantro leaves, green onions, and mango slices in a bowl. Add the vinaigrette and toss gently to combine.
  2. Season the avocado slices with salt and pepper.
  3. Divide half of the watercress-mango mixture on 12 plates. Top each with half of the avocado slices. Divide the remaining watercress mango mixture on the plates and top with the remaining avocado slices. Top each with daikon radish sprouts and sprinkle with furikake. Serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Melody Bishop, Lark on the Park, Dallas TX

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