Escarole, Orange & Avocado Salad with Scallops

Escarole, Orange & Avocado Salad with Scallops
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Escarole, Orange & Avocado Salad with Scallops calories by ingredient
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Number of Servings: 6


    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.

TAGS:  Fish |

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