Japanese Green Smoothie Bowl with Avocado Tuna Poke and Nori

Allergens

Fish (tuna), tree nuts (almond)

Ingredients

• 2 cups baby spinach 1 ripe avocado 1 cup frozen mango chunks 1 cup unsweetened almond milk 1/4 cup fresh lemon juice 1 can (6 oz) albacore tuna, drained and flaked 1/2 ripe avocado, diced 1 tbsp low
• sodium soy sauce 1 tbsp rice vinegar Salt and pepper, to taste Nori sheets, cut into thin strips

Instructions

1. Blend spinach, mango, almond milk, and lemon juice until smooth. Pour the green smoothie mixture into four bowls. In a separate bowl, mix tuna, diced avocado, soy sauce, rice vinegar, salt, and pepper. Top each smoothie bowl with tuna poke and nori strips.

Chef’s Insight

The combination of spinach, mango, and avocado creates a perfectly balanced blend of nutrients to fuel your day.

Notes

Feel free to adjust the proportions of spinach and mango to suit your taste preferences.