Combine all the ingredients in a large bowl and mix well. Refrigerate, covered, until ready to serve.
Divide the greens among 8 plates and top with one avocado half. Spoon a generous 1/2-cup of poke in each avocado half and serve with Taro Root Chips.
Yield: 8 servings
TARO ROOT CHIPS:
In a large, deep wok or pot, heat the oil to 360°F. Add the taro rounds in batches and stir to prevent them from sticking. Cook until just golden brown, about 45 seconds. Remove from the oil and drain on paper towels. Sprinkle with Essence while still hot. Repeat with the remaining chips. Serve immediately.