This version of a Hawaiian poke bowl swaps marinated watermelon for the raw fish. It's an incredibly light and fresh summer dinner--and so pretty!

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together lime zest and juice, soy sauce, rice vinegar, ginger and honey. Slowly pour in vegetable oil, whisking until emulsified. Add watermelon and gently stir to coat. Refrigerate several hours or overnight.

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  • Using a slotted spoon, remove watermelon from marinade. If desired, make a sauce by stirring 2 tablespoons of the leftover marinade into mayonnaise.

  • To serve: Divide rice among four bowls. Top with marinated watermelon, cucumber, radishes, edamame and avocados. Drizzle with mayonnaise sauce. Garnish with green onions and sesame seeds.

Nutrition Facts

681 calories; fat 34g; cholesterol 12mg; saturated fat 5g; carbohydrates 85g; mono fat 12g; poly fat 15g; insoluble fiber 10g; sugars 18g; protein 13g; vitamin a 1767.9IU; vitamin c 39.2mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 5.1mg; vitamin b6 0.5mg; folate 326mcg; sodium 224mg; potassium 1078mg; calcium 88mg; iron 5.2mg.
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