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.
- Serves: 4 persons
- water as needed
- 8large bay scallops
- 1tablespoon extra-virgin olive oil
- 1pinch salt to taste
- 12sprigs fresh cilantro
- 2mangoes - peeled, seeded, and diced
- 1red bell pepper - stemmed, seeded, and diced
- 12dark Italian olives, pitted and sliced into rings
- 2avocados - peeled, pitted, and thinly sliced
- 1lemon, juiced
Step 1Fill 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.
Step 2Break 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.
Step 3Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
Step 4Mix 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.