Ingredients

• 4 ounces cooked shrimp, room temperature)
• 2 cups leafy greens: (baby kale and spring mix works best)
• 1 scallion, thinly sliced
• 1/4 cup pickled ginger and veggies
• Salt to taste
• PHASE 2: 1/4 avocado, sliced
• PHASE 2: 4 ounces sushi-grade ahi tuna or salmon cut into 1” pieces
• PHASE 2: 1/2 tsp. sesame seeds
• PHASE 3: 1/2 cup brown/jasmine rice or gluten-free buckwheat soba noodles

DRESSING

• 1 tbsp coconut aminos
• 1/2 tsp. wasabi (optional)
• PHASE 2: 2 tsp coconut oil, warmed

Directions

1.  Combine the coconut oil, coconut aminos, and wasabi (optional) in a small bowl and set aside for the dressing.
2.  Place the 1” pieces of fish or shrimp in a separate bowl and drizzle with 1 tablespoon of the dressing. Gently toss together.
3.  Choose a base (brown rice, soba noodles, or greens) and place it in your serving bowl.
4.  Top with the marinated fish, avocado, and scallions.
5. Drizzle with the remaining dressing and finish with a sprinkle of pickled veggies, and sesame seeds.