Tropical Avocado “Margarita” Pops

Recipe serving size: 1 pop

Ingredients:

• 1 ripe, fresh avocado, halved, pitted, peeled and mashed

• 1 cup unsweetened coconut milk

• 1 cup of orange juice

• ¾ cup lime juice

• ¼ cup granulated sugar

• 1 cup of frozen mango, chopped

• 8 lime slices

• 8 popsicle sticks

• 8 paper cups

Instructions:
Combine avocado, coconut milk, orange juice, lime juice, and sugar in a blender and puree until smooth. Add mango and pulse until combined.
Divide evenly between 8 paper cups. Top each with a lime slice and popsicle stick.
Freeze until firm.

Watermelon Poke Bowl

This raw fish salad is one of the best of Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word "poke" comes from the Hawaiian word for "slice or cut."

Ingredients:
1/4 cup low-sodium soy sauce

• 1/4 - 1/2 cup watermelon juice

• 1 teaspoon sriracha chili sauce

• 1 teaspoon sesame oil

• 2 green onions, cut on the diagonal with whites and greens separated

• 3 medium cloves garlic or 2 large cloves garlic, minced

• 1/2 tablespoon minced ginger root

• 1/3 white onion, thinly sliced

• 3/4 pound ahi tuna, cut into 1/2 inch cubes

• 1 small avocado, diced

• 2/3 cup diced watermelon

• 1/4 teaspoon sesame seeds

• serving pickled ginger (sushi ginger or gari)

Instructions

• In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root, and onion. Add tuna, toss and refrigerate for 30 minutes.

• 10 minutes before serving, add avocado and return to refrigerator.

• Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.

Recipe by: https://www.watermelon.org/