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Watermelon Summer Salad Recipe

Print Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1

A light and fresh summer salad with watermelon, sweet corn, cauliflower and avocado.

Ingredients

1 bag Fresh Express Baby Spinach, stems removed

1 ear Sweet Corn, shucked

½ head Cauliflower, cut into very small florets

1 Avocado pitted, peeled and diced small

1 cup Watermelon, diced in small, uniform pieces

1 tablespoon Extra Virgin Olive Oil

4 ct. large Sea Scallops

Directions

Step 1

Bring a medium pot of water to a boil.

Step 2

When boiling, add the corn and cauliflower. Cook for approximately 3 minutes, until the starchiness is out of the corn.

Step 3

When the corn and cauliflower are done cooking, transfer to an ice bath to stop the cooking process. Drain off water and ice, set aside.

Step 4

In a large mixing bowl, toss spinach, corn, cauliflower, avocado and watermelon with the dressing until well coated.

Step 5

Season scallops with salt and pepper.

Step 6

Coat a large, heavy sauté pan with extra virgin olive oil over medium heat. Cook scallops in pan until they are golden brown on one side, about 2 minutes.

Step 7

Turn and brown on the other side, about 2 minutes. When finished cooking, serve on top of the salad or on the side.

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