Escarole, Orange & Avocado Salad with Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 cups chopped escarole (1 large head) 2 cans (11 oz each) mandarin oranges, drained and liquid reserved 1/2 head fennel, thinly sliced 1 diced avocado 1 minced shallot 1-1/2 tbsp lemon juice 1/2 tsp sugar 1/4 tsp salt 1/4 tsp pepper 3 tbsp extra-virgin olive oil 1 tbsp olive oil 1-1/2 lbs large scallops
1. In large bowl, combine chopped escarole, mandarin oranges,
fennel, and avocado.
2. Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.
fennel, and avocado.
2. Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.
Nutritional Info Amount Per Serving
- Calories: 331.5
- Total Fat: 14.4 g
- Cholesterol: 37.4 mg
- Sodium: 309.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.2 g
- Protein: 20.2 g
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