Happy Friday friends! I hope you are all ready for a fun and refreshing 3-day Memorial Weekend! I have a quick and pretty salad option for you, perfect for a light and healthy outdoor meal. Feel free to swap out the scallops for any other type of protein you prefer or leave it out all together! Keep it healthy and find your inner happy with whatever and wherever your extended weekend activites lead you. Cheers!
Scallop, Beet & Mango Salad with Jalapeno-Lime Citrus Vinaigrette ( 1 large salad)
Ingredients:
Salad:
· 2 cups arugula
· 2 small steamed or roasted beets, cubed
· ¾ cup fresh mango, cubed
· ¼ heirloom cherry tomatoes
· 1 oz goat cheese, I used a Garlic & Onion Chevre from Drake Family Farms
· 1 tbsp chives, chopped
· 1 Tbsp pinenuts
· 1 Tbsp avocado oil
· 4 oz. wild scallops
· Pink himalyan salt, pepper and lemon to taste
Jalapeno-Lime Citrus Vinaigrette:
· 1 Tbsp avocado oil
· 1 Tbsp fresh lime juice
· 1 Tbsp fresh orange juice (*can sub lime juice)
· ¼ fresh jalapeno, seeded and minced
· ½ tsp honey (*sub agave is vegan)
· Pink Himalayan salt, to taste
· Fresh cracked pepper, to taste
Directions:
1) Heat cast iron skillet to high. Meanwhile rinse and pat dry your scallops.
2) Season raw scallops with salt and pepper on both sides, then add to skillet.
3) Turn heat down to med-high and cook until a golden crust forms on the bottom of each scallop, about 2-3 minutes. Do not move scallops around the pan while cooking.
4) Flip scallops over and let cook for another 1-2 minutes more, or until golden crust forms on the other side.
5) Add a squeeze of the lemon the scallops, then remove from heat and set aside.
6) While scallops cook, place arugula on large plate, and artfully add cubed beets, mango and tomatoes.
7) Next crumble a good amount of goat cheese over arugula greens and then sprinkle with fresh chives and goat cheese.
8) Add your scallops to salad and drizzle with jalapeno lime vinaigrette.
9) Enjoy!