I have to admit, I’m not a salad person. On the off chance that I do eat salad, I usually end up just eating the toppings, which pretty much defeats the whole purpose. But recently I discovered a recipe that’s so light and refreshing, I actually found myself… liking it. So much so that I even made it for a dinner party, and it was a HIT!
With only a few simple ingredients, this baby kale avocado salad with seared scallops is absolutely delicious and takes under 30 minutes to make, which is perfect for those days when you’re just too tired to cook a meal. Plus, it lasts for a few days in the fridge so it’s a quick and easy way to meal prep as well. Give it a try, and let me know what you think. Bon appétit!
Baby Kale Avocado Salad with Seared Scallops
Ingredients
Baby Kale Avocado Salad
- 5 oz baby kale
- 1 avocado ripe
- 1 tbsp olive oil extra virgin
- ½ lemon juiced
- ¼ tsp salt to taste
- 1 tbsp capers
Seared Scallops
- 1 lb scallops cleaned and dry
- 2 tsp butter unsalted
- 2 tsp olive oil extra virgin
- salt and pepper to taste
Instructions
Baby Kale Avocado Salad
- Place the baby kale and avocado (pealed, cut into quarters) in a large bowl.
- Drizzle in olive oil and the juice of half a lemon (to taste). Add in salt.
- Massage with your hands until everything is well mixed, and the avocado coats the baby kale. The kale should be soft and a bit wilted. Add in more lemon juice and/or salt to taste.
- In a separate pan, sauté the capers. Once done, add to the salad.
Seared Scallops
- Make sure that your scallops are completely dry.
- Season with salt and pepper to taste.
- In a frying pan, add in butter and olive oil on high heat, until melted.
- Gently place the scallops in the pan, one by one.
- Sear the scallops for 1 ½ minutes on each side, until sides are golden brown.
- Add scallops to the salad, and enjoy!
Note: You can also substitute baby kale for regular kale, but be sure to buy the kind that’s on the stem! Bagged kale just doesn’t taste as good, and they usually have stems which will mess up the texture of your salad. Use 1 bunch of kale and strip the kale off the stem into bite sized pieces.
