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Kiwifruit Salad with Calamari Tempura

INGREDIENTS:

  • 2 Zespri® SunGold Kiwifruit, peeled, diced
  • 6 cups mixed wild greens
  • 2 Zespri® Green Kiwifruit, peeled, quartered, sliced
  • 1 green apple, cored, julienned
  • miso vinaigrette dressing*
  • calamari tempura*

METHOD:

  1. Puree SunGold Kiwifruit in small food processor or blender. Do not crush kiwifruit seeds; set aside.
  2. Place salad greens, Green kiwifruit and apple in large bowl. Pour Miso Vinaigrette over greens and toss lightly.
  3. Divide salad onto 4 plates. Drizzle SunGold Kiwifruit Puree around edge of plates and top with Calamari Tempura. Serve immediately

INGREDIENTS:

Miso Vinaigrette Dressing

  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp white miso paste
  • 1 tsp fresh ginger, chopped
  • 1/2 tsp sugar
  • pinch cayenne pepper, ground
  • 2 tbsp vegetable oil

METHOD:

  1. Puree all ingredients in small food processor or blender until just blended; set aside.

INGREDIENTS:

Calamari Tempura

  • vegetable oil, for frying
  • 1 cup tempura batter mix
  • 3/4 cup ice water
  • 1 lb calamari, cleaned and cut into rings

METHOD:

  1. Preheat 2 inches of oil in large frying pan to 365ºF.
  2. Mix tempura batter mix and ice water in medium bowl until blended.
  3. Dip calamari in batter and place in hot oil.
  4. Cook 1 to 2 minutes until golden.
  5. Transfer to paper towels to drain.

 

Prep time: 20 minutes
Cooking time: 6 to 8 minutes
Makes: 4 servings

 

Nutritional Analysis per Serving: Calories 310 (44% Calories from Fat), 22g Protein, 22g Carbohydrate, 3g Fiber, 16g Fat, 3g Sat. Fat, 0g Trans Fat, 295mg Cholesterol, 730mg Sodium

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