Tropical Scallop Salad with Avocado and Mango and Toasted Coconut
Tropical Scallop Salad with Avocado, Mango and Toasted Coconut With Coconut Lime Vinaigrette
Ingredients
- Ingredients
- For the salad
- 10-12 cups of salad mix, baby lettuce and arugula is what I used
- 1 firm but ripe avocado, cubed
- 1 c red grape or small cherry tomatoes, sliced in half
- 1 c bell pepper, diced (I use red)
- ¼ red onion, thinly sliced
- 1 medium mango, cubed
- 4 tablespoon toasted coconut flakes, unsweetened
- 1 lb large divers scallops, about 10, rinsed and dried
- Sea salt and pepper
- For the dressing
- 4-6 tablespoon grapeseed oil
- Zest and juice of one lime
- 2 teaspoon honey
- 2 tablespoon coconut balsamic vinegar, or white balsamic or white wine vinegar
- 4 tablespoon roughly chopped cilantro
- Sea salt and ground black pepper to taste
Instructions
Instructions:
- Preheat the grill and prep with oil so the scallops don’t stick
- Toast the coconut in a skillet on the stove stirring for 3-5 min until starting to brown. Don't burn!!
- Prepare the dressing. Combine all the ingredients in a blender or magic bullet and blend well. Set aside
- Set out two large salad bowls and divide the lettuce between the two, divide the toppings amongst them as well.
- Rinse and pat dry the scallops, season with salt and pepper. Place on the preheated, seasoned grill and cook 2-3 min, Turn and cook another 2-3 min or until cooked through. Remove from grill and let cool for a minute or two
- Divide the scallops between the salads and top with the toasted coconut and drizzle with the dressing.
Notes
Notes The dressing can be easily doubled or tripled and works great as a marinade for other fish, shrimp or chicken