Fresh Abalone Salad
Elevate your seafood salad game with this exquisite Fresh Abalone Salad, a perfect blend of delicate ocean flavors and vibrant, crisp vegetables. Tender abalone slices, lightly seared to golden perfection, crown a bed of mixed salad greens adorned with creamy avocado, crunchy cucumber, and juicy cherry tomatoes. A zesty dressing of lemon juice, soy sauce, honey, and garlic provides a harmonious balance of tangy and savory notes, while a sprinkle of fresh cilantro adds a refreshing finish. This quick and easy recipe, ready in just 30 minutes, is ideal for a light lunch, dinner, or special occasion. Packed with high-quality protein and wholesome ingredients, it's a nutritious and flavorful seafood salad that's sure to impress! Ideal for searches like "abalone recipes," "seafood salad ideas," and "light, healthy seafood dinner," this dish highlights the elegance and versatility of abalone.
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Recipe Information
Ingredients
- 2 pieces abalone
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 4 cups mixed salad greens
- 1 medium cucumber
- 1 medium avocado
- 1 cup cherry tomatoes
- 2 tablespoons cilantro leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 large garlic clove
Instructions
Clean the abalone by gently scrubbing the shells under cold running water. Remove the abalone from the shell by sliding a spoon between the flesh and the shell.
Rinse the abalone meat to remove any remaining debris. Pat them dry with paper towels.
Tenderize the abalone meat by gently pounding it with a meat mallet. Do not overdo it; you want to ensure they remain intact but slightly tender.
Slice the abalone into thin slices, about 1/8-inch thick.
Mince the garlic clove finely.
In a small bowl, whisk together the lemon juice, olive oil, soy sauce, honey, minced garlic, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and lightly brush it with a bit of olive oil.
Add the abalone slices to the hot skillet and cook for about 1-2 minutes on each side until they are light golden brown. Do not overcook as abalone can become tough.
Remove from the skillet and let them rest while you prepare the salad.
Peel and thinly slice the cucumber. Halve and pit the avocado, then scoop it out and slice it thinly. Halve the cherry tomatoes.
On a serving platter, spread the mixed salad greens evenly.
Arrange the cucumber, avocado slices, and cherry tomatoes on top of the greens.
Place the cooked abalone slices neatly over the vegetables.
Drizzle the dressing over the entire salad.
Garnish with fresh cilantro leaves before serving.
Serve immediately while abalone is still slightly warm, allowing the flavors to meld together beautifully.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
