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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
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.Step 2
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.Step 3
Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.Step 4
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.