This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.


Recipe Summary

20 mins
5 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.

  • Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.

  • Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.

  • Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

Cook's Notes:

Chinese parsley can be substituted for cilantro if desired.

Nutrition Facts

289 calories; protein 6.3g 13% DV; carbohydrates 27.8g 9% DV; fat 20.2g 31% DV; cholesterol 7.2mg 2% DV; sodium 180.7mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
Lovely combination almost a salsa-type salad over sliced avocados this little gem is quite tasty. The simple squeeze of lemon is just the right touch. I chose to sear the scallops because I feel that boiling them dilutes their flavor. Read More