4 large handfuls watercress or 4 baby cos lettuces, chopped
1 large avocado, peeled and sliced
1/2 red onion, sliced
1 mango, peeled and roughly diced
CITRUS DRESSING
11/2 tablespoons extra virgin olive oil
juice of 1/2 organe
juice and zest of 1/2 lemon
2 teaspoons rice vinegar
11/2 tablespoons sweet chilli sauce
GARLIC BREAD
20G butter - softened
2 cloves garlic, minced - 1 loaf french bread/sourdough etc
Instructions
Heat oil in a frypan and cook bacon until crispty. Remove from pan.
Heat butter in same pan until just starting to brown. Add scallops, shake around in pan and cook for about 2 minutes. Season with salt and pepper.
Toss bacon, scallops and pan juices with watercress or lettuce, avocado, red onion and mango.
Shake all dressing ingredients together in a crewtop jar and pour over salad just before serving.
To made garlic bread, mix butter and minced garlic together, then spread over bread and grill for 5 minutes until toasted. Service salad with slices of garlic bread.
Serving
Suggestions
Jay, I don't like mango so I used orange instead, I think you like mango, but if not it is still lovely.
Originally Submitted
4/6/2013
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