Avocado, Mango, And Scallop Salad Recipe

Name: Avocado, Mango, And Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water as needed; 8 large bay scallops; 1 tablespoon extra-virgin olive oil; salt to taste (optional); 12 sprigs fresh cilantro; 2 mangoes - peeled, seeded, and diced; 1 red bell pepper - stemmed, seeded, and diced; 12 dark Italian olives, pitted and sliced into rings; 2 avocados - peeled, pitted, and thinly sliced; 1 lemon, juiced

Servings: persons

water as needed
8 large bay scallops
1 tablespoon extra-virgin olive oil
salt to taste (optional)
12 sprigs fresh cilantro
2 mangoes - peeled, seeded, and diced
1 red bell pepper - stemmed, seeded, and diced
12 dark Italian olives, pitted and sliced into rings
2 avocados - peeled, pitted, and thinly sliced
1 lemon, juiced

1
Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2
Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3
Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4
Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: water as needed, 8 large bay scallops, 1 tablespoon extra-virgin olive oil, salt to taste (optional), and more.

Yes, Avocado, Mango, And Scallop Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado, Mango, And Scallop Salad

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