Caribbean Scallop Salad with Pineapple and Avocado

Caribbean Scallop Salad with Pineapple and Avocado

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4


1/2 avocado(s) Avocado (peeled, sliced)
2 tsp Fish Rub (divided)
4 cup Gourmet lettuce mix
2 cup shredded or chopped Iceberg lettuce
2 tbsp Lime juice (fresh)
2 tbsp Olive oil
5 slice (2cm x 9cm dia) Pineapple
12 large Scallop, raw


Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Combine lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add mango chutney if desired). Add dressing to salad, and toss well. Divide salad into 4 bowls. Arrange 3 scallops over each salad.

Nutrition Facts

Per Portion

Calories 221
Calories from fat 100
Calories from saturated fat 14.3
Total Fat 11.1 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 7.5 g
Cholesterol 10.8 mg
Sodium 604 mg
Potassium 602 mg
Total Carbohydrate 22.3 g
Dietary Fiber 4.8 g
Sugars 12.7 g
Protein 8.0 g

Dietary servings

Per Portion

Fruit 1.4
Meat 0.5
Vegetables 1.7

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada