Avocado Citrus Salad with Peanut Chile Crusted Scallops

By Fruits & Veggies - More Matters
Try this great main dish salad. The recipe features both fruit and veggies!

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  • Prep Time: 45 minutes


Serves: 8
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green


4 oz. mixed greens    
1/2 cup ruby red grapefruit segments    
1/2 cup grapefruit segments                                   
1/2 cup orange segments                                 
1/2 cup jicama, julienne                                       
1/2 cup avocado, julienne                                   
1/2 cup red onion, julienne                                
3 limes, juiced
3 tablespoons olive oil                                                     
1 teaspoon Serrano chili, seeded and minced         
1 teaspoon jalapeno, seeded and minced                    
1bunch chives, finely chopped     
1 bunch cilantro, finely chopped     
1 teaspoon chili powder                                           
1/2 teaspoon salt, or to taste*                                                          
1/2 teaspoon black pepper, or to taste*                                          
3/4 cup roasted peanuts, finely chopped         
cilantro leaves, for garnish
1 1/2 pounds large scallops


Prepare orange, ruby red grapefruit and grapefruit into segments.

Cut jicama, avocado and red onion into julienne.

In a bowl add minced chili, jalapeno, chives, cilantro, lime juice, 1 tablespoon olive oil, salt and pepper to taste. 

When dressing is ready and well flavored gently toss with the julienne vegetables and fruit segments, and allow mixture to marinate for at least 15 minutes.

Finely chop the roasted peanuts, add chili powder and season with salt and pepper to taste.

Season scallops with salt and pepper. 

In a sauté pan over medium heat, sear scallops for about 1 1/2 minutes on each side.

Then crust all around the sides with the peanut crust. 

The scallops will show a beautiful golden surface and crusted peanut sides for presentation.

For plating: Build salad with mixed greens lightly tossed with some of the citrus and vegetables dressing and place in the center of the plates. 

Add the citrus mixture, and top it with three scallops.

Garnish with cilantro leaves.

Serve warm scallops over room temperature salad.

* Nutrition information does not include amounts “to taste”.

Each serving provides:
An excellent source of vitamin A, vitamin C and magnesium and a good source of folate, potassium and fiber. 

Nutritional Information

  • Calories:    244
  • Carbohydrates:    13g
  • Total Fat:    14.0g
  • Cholesterol:    28mg
  • Saturated Fat:   1.9g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    50%
  • Sodium:    292 mg
  • Protein:    19g
  • Recipe Credit
  • This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables



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