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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
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