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

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.

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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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