Poke salad

Start cooking the white rice according to package directions. Once cooked, set aside to cool.

In a large bowl, mix the diced avocado, edamame, cherry tomatoes, diced mango and diced pineapple.

3. In a small bowl, mix together 1/4 cup soy sauce and 1 tablespoon olive oil. Pour this dressing over the avocado and vegetable mixture and stir to coat evenly.

Cut the salmon into small cubes and add it to the bowl with the vegetables. Mix everything carefully.

In a separate pan, toast the raw nuts until lightly browned and fragrant. Set aside to cool.

When the rice has cooled, add it to the bowl with the vegetables and salmon. Mix everything gently.

7. Cut the burrata into small pieces and add it to the bowl. Mix everything carefully.

Serve the poke salad in bowls and top with the toasted nut mixture, enjoy!