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Hamakua Mushroom Poke Salad

Hamakua Mushroom Poke Salad

 Easy island salad with Mushrooms grown on the Hamakua Coast of the Big Island in Hawaii.

By Michelle M. Winner

Hamakua Mushroom "poke" is the highlight of this refreshing salad

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Hamakua Mushroom Poke Salad

  • Author: Chef Casey Halpern
  • Total Time: 15 mins
  • Yield: 4 1x


Easy island salad from Hamakua Heritage Farm grown on the Hamakua Coast of the Big Island in Hawaii.


  • 24 ounces washed and cut romaine lettuce
  • 8 slices mango
  • 4 pieces tomato wedges
  • 8 slices cucumber

2 cups mushroom poke:

  • 2 cups Hamakua mushrooms- any type cut into bite sized pcs.
  • 1/2 teasp. sesame oil
  • 1 tablespoon shoyu

1/2 cup pickled ginger vinaigrette:

  • 3 tblsp rice wine vinegar
  • 2 tblsp minced pickled ginger
  • 1/2 cup olive or coconut oil
  • 1 tblsp honey
  • 1 teaspoon salt


  1. Make the mushroom poke first and let sit.
  2. Lay down the lettuce on four chilled plates.
  3. Top with mango, tomato wedges and cucumber in a pleasing design.
  4. Spoon on a mound of the poke on each.
  5. Drizzle with the dressing and serve.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Salad or side dish
  • Cuisine: Local Hawaii


See Also
Truffle and Mushroom Fettuccine


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