Heart-Healthy Fresh Abalone Salad
Elevate your salad game with this Heart-Healthy Fresh Abalone Salad, a vibrant and nutritious dish that celebrates clean eating and bold flavors. Featuring tender, blanched slices of fresh abalone paired with crisp mixed greens, juicy cherry tomatoes, creamy avocado, and refreshing cucumber, this recipe offers a medley of textures that's as delightful as it is wholesome. A zesty lemon-balsamic dressing infused with garlic and hand-whisked perfection brings balance and brightness to each bite. Packed with lean protein and heart-smart ingredients like extra virgin olive oil and kale, this salad is perfect for lunch or as a light dinner. Ready in just 35 minutes and bursting with coastal-inspired freshness, it's a must-try for seafood lovers looking for a healthy twist.
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Recipe Information
Ingredients
- 4 pieces Fresh abalone
- 4 cups Mixed salad greens (e.g., spinach, arugula, and kale)
- 1 cup Cherry tomatoes
- 1 whole Cucumber
- 1 whole Red bell pepper
- 1 whole Avocado
- 1 whole Lemon
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Start by cleaning the fresh abalone. Rinse them under cold water, and using a brush, scrub any dirt or sand from their shells. Then, using a spoon, gently separate the abalone from its shell.
Once removed, place the abalone meat on a cutting board. Trim any dark parts from the abalone with a sharp knife, and thinly slice the meat into small pieces.
Bring a pot of water to a boil and blanch the abalone slices for about 1-2 minutes or until just cooked and tender. Immediately transfer them to a bowl of ice water to stop the cooking process.
Drain the abalone slices and set them aside while you prepare the salad.
Halve the cherry tomatoes, thinly slice the cucumber, and bell pepper. Cube the avocado, and finely chop the fresh parsley.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado cubes, and the blanched abalone slices.
For the dressing, juice the lemon into a small bowl. Mince the garlic clove and add it to the lemon juice along with the extra virgin olive oil, balsamic vinegar, salt, and black pepper. Whisk the dressing until well combined.
Pour the dressing over the salad and gently toss everything together until evenly coated.
Garnish the salad with the freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 18.7 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2378 mg | 51% | |
*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.
