SupeRice Salad with Abalone

Serves 4 pax

With the year-end holidays upon us again, this healthy and exclusive recipe using New Moon’s IQF Australian Abalones and Organic SupeRice makes a great starter for your celebratory feasts!

Ingredients

Main:

• 4 New Moon IQF Australian Abalone

• 1 Rice Cup (135g) New Moon Organic SupeRice, raw

• 1 ½ Rice Cup water for cooking rice

• 200g baby spinach

• 1 pomegranate, whole

• 60g walnuts

• 30g dried cranberries

• 8 Tbsp Citrus Dressing

Citrus Dressing:

• ½ Tbsp Dijon mustard

• 2 Tbsp calamansi juice

• 2 Tbsp orange juice

• ½ Tbsp honey

• 3 Tbsp olive oil

Method

1. De-shell the abalone and discard the guts. Cut the abalone into thin slices and set aside.

2. Combine the 5 ingredients of Citrus Dressing in a jar and shake well.

3. Dry roast the walnuts and chop.

4. In a salad bowl, add in the baby spinach, cooked SupeRice, pomegranate, walnuts, cranberries, and sliced abalone.

5. Toss in the dressing and keep in the fridge for 1 hour before serving.

Tips

• Baby spinach can be replaced by any greens of your choice.

• Keep the leftover Citrus Dressing in the fridge for not more than a week.

• This recipe can serve as light meals on post-Christmas day.

• If you are uncomfortable eating abalone sashimi style, you can stir fry (1 min) the abalone first before using it.

Nutritional Information (per serving)

• Energy: 484 kcal

• Carbohydrate: 46 g

• Protein: 14 g

• Fat: 26 g

  • Saturated Fat: 3 g

  • Polyunsaturated Fat: 9 g

  • Monounsaturated Fat: 12 g

• Cholesterol: 30 mg

• Dietary Fibre: 8 g

• Sodium: 212 mg

• Potassium: 702 mg

• Calcium: 91 mg

• Phosphate: 291 mg

Contributed by:
Ms Chow Pek Yee
Head, Department of Nutrition & Dietetics, Yishun Health
Manager, Department of Nutrition & Dietetics, KTPH
Principal Dietitian