AVOCADO, MANGO, AND SCALLOP SALAD
This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.
Provided by maplewood
Categories Salad Seafood Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
- Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
- Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
- Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g
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mahir Oishikhandaker
[email protected]I'm not sure what I did wrong, but my salad didn't turn out very good. I think I might have used too much dressing.
Bina Tamang
[email protected]This salad is a bit bland for my taste, but it has potential. I think I'll try adding some more spices next time.
Kozala Amisi
[email protected]I had some trouble finding fresh scallops, so I used frozen scallops instead. They worked just fine.
Krista Tepania
[email protected]This salad is a bit too sweet for my taste, but it's still good.
Kim Victor
[email protected]I followed the recipe exactly and it turned out great! I will definitely be making this again.
Iyinbor Amaju
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Mughees Ahmad
[email protected]I omitted the scallops and added some roasted chicken instead. It was still really good.
Sandra Parker
[email protected]I added some grilled shrimp to this salad and it was delicious!
Kalli Rhodes
[email protected]This salad is a great way to use up leftover avocado and mango.
Nadeem Shaam
[email protected]This salad is so easy to make and it's always a hit with my family.
Sagar Budha magar
[email protected]I love the combination of sweet and savory in this salad. It's a perfect balance.
Wajahat Wolf
[email protected]This is one of my favorite salads to make. It's always a crowd-pleaser.
Ud Nsdj
[email protected]I'm not a huge fan of scallops, but I really enjoyed them in this salad. They were cooked perfectly and had a great flavor.
Userios MeerKat
[email protected]This salad is so refreshing and light, it's the perfect summer dish.
prince aman
[email protected]The dressing for this salad is amazing! It's tangy and flavorful, and it really brings all the ingredients together.
Charlene Swartz
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Amtash Taheer
[email protected]I made this salad for a dinner party and it was a hit! Everyone raved about the unique flavor combination and how refreshing it was.
milan karki
[email protected]This avocado, mango, and scallop salad was an absolute delight! The combination of sweet, savory, and tangy flavors was perfectly balanced, and the texture of the scallops was cooked to perfection.