Avocado, salmon & vermicelli poke

Poke bowl with vermicelli, avocado and salmon
Colourful avocado and salmon poke bowl salad recipe with refreshing vermicelli, ideal for lunch or dinner. It can be served as appetiser, or add more seasonal vegetables to make it more substantial. A simple Japanese style wasabi dressing works great.

Prep Time 10 minutes
Cook Time 3 minutes
Marinating time 20 minutes
Total Time 33 minutes
Course Dinner, Lunch
Servings 2 people


  • 1 NZ avocado sliced
  • 200 g fresh salmon filet skinned, boned and sliced
  • 50 g vermicelli



  • 1 spring onion sliced
  • 8 sheets seaweed snack cut into strips
  • sesame seeds

Optional added colours:

  • edamame cooked
  • radish sliced
  • red onion sliced
  • cucumber or seasonal vegetables sliced


  • In a small bowl, combine soy sauce, lemon juice, wasabi and sesame oil to make a dressing.
  • Pour over ½ of the dressing over salmon. Cover and refrigerate for at least 20 minutes.
  • Meanwhile, prepare vermicelli according to the packet instructions.
  • Arrange vermicelli, avocado and salmon in two individual serving bowls, topped with spring onion, seaweed and sesame seeds. Add more seasonal vegetables if you like.(optional)
Keyword dairy free, gluten free
Tried this recipe?Let us know how it was!

Feel free to swap ingredients and make it more kid-friendly.

1 Comment

  1. […] rice for noodles like we did here or omit the hot honey for a kid-friendly […]

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