The Poke:

• 6 ounces sashimi grade salmon cut into ¾ –inch pieces
• 1 tablespoon + 1 teaspoon reduced sodium soy sauce or tamari for gluten free
• ¾ teaspoon sesame oil
• ¾ teaspoon agave nectar
• ¼ teaspoon Sriracha or more to taste
• 1 green onion thinly sliced, divided
• ½ teaspoon toasted sesame seeds

The Dressing:

• 2 teaspoons reduced sodium soy sauce
• 1 ½ teaspoons rice vinegar
• ½ teaspoon Wasabi paste can substitute sriracha
• 1 teaspoon olive oil
• ¼ teaspoon sesame oil
• ¼ teaspoon agave nectar or honey

The Salad:

• 3 cups lightly packed baby kale
• ½ California avocado thinly sliced
• ½ cup edamame
• ¼ large sheet of nori seaweed, thinly sliced
• pickled ginger if desired