Spinach & frisee salad with tangerines & coriander-crusted scallops
Indulge in a delightful spinach & frisee salad topped with juicy tangerines & succulent coriander-crusted scallops for a burst of flavors.
Ingredients:
- 1 cup packed cilantro
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Pinch of minced garlic
- 2 large oranges
- 8 cups mixed salad greens
- 1 avocado, diced
- ¼ cup slivered red onion
- ½ cup Cilantro-Lime Vinaigrette
Instructions:
- For the vinaigrette dressing: Blend together cilantro, oil, lime juice, orange juice, salt, pepper, and garlic in a food processor or blender until the mixture is smooth.
- For the salad preparation: Cut off the ends of the oranges and then peel off the skin and white part using a sharp knife; get rid of them. Directly over a salad bowl, extract the orange segments from the dividing membrane; remove the membrane. Put in greens, avocado, onion, and the vinaigrette dressing; mix gently to cover. (You can store any leftover dressing in the refrigerator for a maximum of 2 days.)
Summary:
- Calories: 269 kcal
- Fat: 27 g
- Protein: 1 g
- Carbs: 6 g
- Potassium: 118 mg
- Magnesium: 10 mg