Sorry I’ve been missing in action everyone, but I have been a busy mommy. The girls have kept me on my toes these past few days. This weekend we had a lot of fun together, but I think we were all happy when daddy came through the door last night. We all missed him this week and we were all happy to have him back home and have our routine back to normal.
Ok, now onto this yummy summer salad. With the temperature being so hot here in Florida all I want these days is a light and fresh salad. This salad is that and it combines two of my favorites, mango and scallops. Did you know that mango’s are high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A? And they are delicious! Here in South Florida is very common to find a mango tree pretty much everywhere. Actually we have one right down the street. I have co-workers who bring in bags of them. I know what I’ll be making a lot of this summer. This salad is super yummy and in my opinion perfect for any summertime meal. And if you don’t prefer scallops, try shrimp or chicken. The shrimp I would cook the same as you would the scallops. And if you decide on chicken, just pick up a store-bought rotisserie chicken and you have an easy meal in minimal time.
Scallop and Mango Salad
Adapted from Redbook
1 lbs bay or sea scallops, rinsed
1 large ripe mango, halved, pitted, and diced
1 large cucumber, quarters lengthwise, cut into chunks
1 bag (about 1/2 ounce) of spinach
1 1/2 tbsp grated peeled fresh ginger root
1 1/2 tsp minced garlic
2/3 cup olive oil
1/3 cup apple cider vinegar
1 1/2 tsp toasted sesame oil
1/4 cup coconut aminos
1/4 cup water
2 tbsp honey
1/2 tsp fresh ground black pepper
In 12-inch nonstick skillet, heat 1 tbsp dressing on medium for 1 minute. Add scallops and cook 6 to 8 minutes or until scallops are opaque throughout, stirring occassionally.
While scallops are cooking prepare salad dressing by adding all ingredients into a 2-cup jar with lid and shake well to dissolve the honey.
In a large bowl, toss together scallops, mango, cucumber, and spinach. Add 1/2 cup of dressing and toss to lightly coat.
Serve and garnish with lime wedges. Salad should make about 4 main dish salads.