Avocado, Mango, and Scallop Salad Tasty Recipes

Avocado, Mango, and Scallop Salad

"This mild clean salad is invigorating and tempting in shade - yellow, purple, white, green, black - especially inside the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are wished for savoring the herbal however specific flavors of various ingredients harmoniously combined. Perfect as a mild meal via itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine."

Ingredients :

water as needed
8 massive bay scallops
1 tablespoon greater-virgin olive oil
salt to flavor (elective)
12 sprigs clean cilantro
2 mangoes - peeled, seeded, and diced
1 purple 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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 25M

Fill a skillet with water to about 1/2-inch depth and convey to a boil; cook scallops till soft and cooked through, five to 10 mins. Drain water and permit scallops to chill to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
Break leaves off cilantro and chop the stalks into approximately 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle half of the cilantro mixture onto a serving plate.
Combine mangos, red bell pepper, and olives in a bowl; unfold over the cilantro on the serving platter.
Mix remaining cilantro with scallops and arrange on pinnacle of the mango mixture. Fan the avocado slices around the out of doors of the serving plate. Spoon lemon juice over avocado slices.

Notes :

Chinese parsley can be substituted for cilantro if desired.

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