Tempura Calamari Kiwifruit Salad
Serves: 4
Ingredients
Salad
- 2 ZESPRI® GOLD Kiwifruit, peeled and diced
- 6 cups mixed wild greens
- 2 ZESPRI® GREEN Kiwifruit, peeled, quartered and sliced
- 1 green apple, cored and julienned
Miso Vinaigrette Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon white miso paste
- 1 teaspoon fresh ginger, chopped
- ½ teaspoon sugar
- Pinch group cayenne pepper
- 2 tablespoons vegetable oil
Calamari Tempura
- Vegetable oil (for frying)
- 1 cup tempura batter mix
- ¾ cup ice water
- 1 lb calamari, cleaned and cut into rings
Directions
Miso Vinaigrette Dressing
1. Puree all ingredients in small food processor or blender until just blended; set aside
Calamari Tempura
1. Preheat 2 inches of oil in large frying pan to 365°F
2. Mix tempura batter mix and ice water in medium bowl until blended. Dip calamari in batter and place in hot oil. Cook 1 – 2 minutes until golden. Transfer to paper towels to drain.
Salad
1. Puree ZESPRI® GOLD Kiwifruit is small food processor or blender. Do not crush kiwifruit seeds; set aside
2. Place salad greens, ZESPRI® GREEN Kiwifruit and apple in large bowl. Pour Miso Vinaigrette over greens and toss lightly
3. Divide salad onto 4 plates. Drizzle ZESPRI® GOLD Kiwifruit Puree around edge of plates and top with Calamari Tempura. Serve immediately
Cooking Time
6 - 8 minutes
Preparation Time
20 minutes
Nutritional Analysis Per Serving
| Calories |
310 (44% Calories from Fat) |
| Protein |
22 g |
| Carbohydrate |
22 g |
| Fibre |
3 g |
| Fat |
16 g |
| Saturated Fat |
3 g |
| Trans Fat |
0 g |
| Cholesterol |
295 mg |
| Sodium |
730 mg |