Avocado, Mango, and Scallop Salad

Avocado, mango, and scallop salad is a refreshing and colorful lunch or dinner for hot summer days.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 289 Calories

Ingredients

• 1 lemon, juiced
• 1 pinch salt to taste
• water as needed
• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper - stemmed, seeded, and diced
• 2 avocados - peeled, pitted, and thinly sliced
• 2 mangoes - peeled, seeded, and diced
• 8 large bay scallops
• 12 sprigs fresh cilantro
• 12 dark Italian olives, pitted and sliced into rings

Recipe 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.