Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Tasmanian abalone thinly sliced and tossed with native seaweed and a zesty finger lime dressing, this salad celebrates Australia's coastal flavors with a refreshing bite. This australian-inspired seafood ready in about 20 minutes blends pulp scooped out finger limes, medium, julienned cucumber, thinly sliced spring onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/2 cup dried wakame seaweed in cold water for 10 minutes until rehydrated, then drain and chop roughly.
  2. Step 2: In a bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, and the pulp of 2 finger limes until combined.
  3. Step 3: Add 8 oz thinly sliced Tasmanian abalone, 1/2 medium julienned cucumber, 2 thinly sliced spring onions, and the chopped wakame seaweed to the dressing. Toss gently to coat.
  4. Step 4: Sprinkle with 1 tbsp toasted sesame seeds, 2 tbsp chopped fresh coriander, and 1/4 tsp black pepper. Serve immediately chilled or at room temperature.

Frequently asked questions

How long does Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tasmanian Abalone and Seaweed Salad with Finger Lime Dressing?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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