THE RECIPE JOURNAL · Lunch
Scallop Salad with a Twist of Avocado and Mango
This refreshing salad combines tender scallops with creamy avocado and juicy mango for a perfect balance of flavors. It's a simple, vibrant dish that's great for a light lunch or a stylish appetizer.
FROM THE KITCHEN • Scallop Salad with a Twist of Avocado and Mango
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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, which should take 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.
02
Step 2
Next, pick the leaves off the cilantro and chop the stalks into roughly 1-inch pieces. Mix the leaves and stalks together, then sprinkle half of this mixture onto your serving plate.
03
Step 3
In another bowl, combine the mango chunks, red bell pepper, and olives. Spread this colorful mix over the cilantro on the plate.
04
Step 4
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 a little lemon juice over them to keep them fresh and bright.
Why you’ll love it
This salad combines fresh, juicy scallops with creamy avocado and sweet mango, creating a perfect balance of flavors and textures. It’s light, healthy, and full of vibrant colors that make it as pleasing to the eye as it is to the palate.
How to serve
Serve this salad chilled or at room temperature for the best taste. It pairs wonderfully with a crisp white wine or a light citrus dressing to enhance the tropical flavors. You can also add some toasted nuts or seeds for an extra crunch.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing separate until ready to serve to maintain freshness. Avoid storing the salad with avocado for too long as it may brown quickly.
