Raspberry Scallop Spring Salad Recipe

No doubt, spring is here! It is time for spring cleaning! And I don’t mean your house either, spring is the time for detoxification of your body. Nature is pushing up an abundance of fresh tender raw greens, sprouts and edible flower blooms. It is the time of year that you should focus on eating fresh raw food while it still tastes good. Once summer comes, the greens will get bitter and it will be time for cooking. Enjoy this salad, scallops and raspberries, two of my favorites!

Raspberry and Scallop Salad Recipe

Ingredients

-7 oz. of spring mix salad (optional, forage the fresh spring dandelion, violet, chickweed, watercress etc. greens!)
-1 cup raspberries
-1 mango, cut into slivers
-1 hass avocado, cut in slices
-1/2 red onion, sliced
-1 teaspoon lemon juice
-2 tablespoons honey (reduce to 1 if you are losing weight-use a bit more vinegar and olive oil)
-2 tablespoons red wine vinegar
-1 tablespoon olive oil
-1 lb scallops
-coconut oil or ghee for cooking pan
-sea salt and pepper

Directions

1.  Add spring salad greens to a large bowl. Toss in raspberries, mango, avocado and red onion.

2. Preheat a large skillet. Drizzle with olive oil. Sea salt and pepper the scallops and add to hot pan. Brown on each side and place on top of salad. Be careful not to overdo the scallops.

3. Add the honey, red wine vinegar, olive oil and lemon juice into a bowl. Mix well to combine. Drizzle this dressing over salad and serve.

Feel free to share your ideas on how this spring salad could be improved!