This refreshing salad combines tender scallops with creamy avocado and sweet mango for a perfect balance of flavors. It's a light, vibrant dish that's easy to prepare and sure to impress at any meal.
Start by filling a skillet with about half an inch of water and bring it to a gentle boil. Add the scallops and cook them until they’re tender and fully cooked through, which usually takes around 5 to 10 minutes. Once done, drain the water and let the scallops cool down to room temperature. Toss them in a bowl with some olive oil and a pinch of salt.
Next, take the cilantro and separate the leaves from the stalks. Chop the stalks into roughly one-inch pieces, then mix the leaves and chopped stalks together. Sprinkle about half of this cilantro mixture onto your serving plate.
In another bowl, combine the mango chunks, red bell pepper, and olives. Spread this colorful mix over the cilantro on the plate.
Now, mix the remaining cilantro with the scallops and arrange them on top of the mango and pepper layer. Finally, fan out the avocado slices around the edge of the plate and drizzle them with a bit of fresh lemon juice to keep them bright and fresh.
- Make sure not to overcook the scallops; they should be just opaque and tender.
- Use ripe but firm avocado and mango to keep the salad’s texture balanced.
- Chill the salad ingredients before assembling for a crisp, cool result.
This salad combines fresh, sweet, and creamy flavors in every bite. The tender scallops pair beautifully with the smooth avocado and juicy mango, making it a light yet satisfying dish. It’s perfect for warm days or when you want something healthy and refreshing.
Serve this salad on a bed of mixed greens or arugula for added freshness. It also pairs well with a crisp white wine or a light citrus vinaigrette. For a more filling meal, add some toasted nuts or seeds on top.
Keep the salad components separate if possible to prevent sogginess. Store scallops in an airtight container in the fridge for up to 2 days. Avocado and mango are best prepared fresh but can be kept in the fridge for a day if sliced and covered with a little lemon juice to avoid browning.
