- Dairy free
- Egg free
- Gluten free
- Lactose free
- Soy free
- Wheat free
- Healthier living
- Diabetes friendly
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 120g pkt Coles Australian Mixed Salad Leaves
- 2 medium tomatoes, cut into wedges
- 6 radishes, trimmed, thinly sliced
- 1 medium avocado, stoned, peeled, sliced
- 2/3 cup (50g) bean sprouts
- 2 spring onions, thinly sliced
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1 tbs extra virgin olive oil
- 500g scallops, roe removed
- 2 tbs lime juice
- 2 tbs rice wine vinegar
- 1 tsp sesame oil
- 2 tsp finely grated ginger
- 1 long red chilli, finely chopped (optional)
- 1/3 cup (45g) unsalted roasted peanuts, coarsely chopped
- 1 tsp sesame seeds, toasted
- 1 lime, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Arrange salad leaves, tomato, radish, avocado, bean sprouts, spring onion, mint and coriander on a large serving platter.
Step 2
Heat the olive oil in a large frying pan over high heat. Cook the scallops for 1 min each side or until golden and just cooked through. Remove from the pan and arrange over the salad.
Step 3
Combine the lime juice, vinegar, sesame oil, ginger and chilli, if using, in a screw-topped jar and shake until well combined. Drizzle over salad.
Step 4
Sprinkle salad with peanuts and sesame seeds. Serve with lime wedges.
