Fish

Escarole, Orange and Avocado Salad with Scallops takes 10 minutes to prepare.

Escarole, Orange and Avocado Salad with Scallops takes 4 minutes to cook.

Escarole, Orange and Avocado Salad with Scallops makes 6 servings.

The ingredients for Escarole, Orange and Avocado Salad with Scallops are:

8 cups chopped escarole (1 large head)
2 cans (11 oz each) mandarin oranges, drained and liquid reserved
1/2 head fennel, thinly sliced
1 diced avocado
1 minced shallot
1-1/2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
3 tbsp extra-virgin olive oil
1 tbsp olive oil
1-1/2 lbs large scallops

Here is how you make Escarole, Orange and Avocado Salad with Scallops:

1. In large bowl, combine chopped escarole, mandarin oranges,fennel, and avocado.2. Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ANNE_SP.

The nutritional information for Escarole, Orange and Avocado Salad with Scallops is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 331.5

• Total Fat: 14.4 g
• Cholesterol: 37.4 mg
• Sodium: 309.8 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 3.2 g
• Protein: 20.2 g