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Fresh Salad of Scallops, Mango, and Avocado
Fresh Salad of Scallops, Mango, and Avocado
Appetizer Quick & Easy

Fresh Salad of Scallops, Mango, and Avocado

★★★★ ☆ 4.0 (122)

This vibrant salad combines the sweet juiciness of mango with creamy avocado and tender scallops for a refreshing and light meal. Perfect for warm days, it’s easy to prepare and bursting with fresh flavor.

◷ 25 min Total Time
♜ 4 Servings
▥ Easy Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by filling a skillet with about half an inch of water and bring it to a gentle boil. Add the scallops and cook them until they're tender and fully cooked, which should take around 5 to 10 minutes. Once done, drain the water and let the scallops cool to room temperature. Toss them with a little olive oil and season with salt.

2

Step 2

Next, take the cilantro and separate the leaves from the stalks. Chop the stalks into roughly one-inch pieces and mix them back with the leaves. Set aside half of this mixture.

3

Step 3

Spread the other half of the cilantro evenly on a serving plate. In a bowl, combine the mango chunks, red bell pepper, and olives, then layer this colorful mix over the cilantro on the plate.

4

Step 4

Now, mix the remaining cilantro with the scallops and arrange them on top of the mango and pepper layer. Finally, fan the avocado slices around the edge of the plate and drizzle them with a bit of lemon juice to keep them fresh and bright.

Why You’ll Love This Recipe

This dish combines sweet, creamy, and fresh flavors in a light and refreshing way. The scallops add a delicate seafood touch, while mango and avocado bring vibrant color and smooth texture. It’s perfect for warm days or when you want something healthy and satisfying.

Serving Suggestions

Serve chilled or at room temperature as a starter or light main. It pairs well with a crisp white wine or a citrusy cocktail. Add some toasted nuts or fresh herbs like cilantro for extra crunch and flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing separate if possible and add just before serving to keep the ingredients fresh. Avoid freezing as the texture of avocado and mango will change.