Radicchio with Avocado and Scallops
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 251 kcal | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24.3 g | (21 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Chop hazelnuts and toast in a dry pan. Rinse, trim, finely chop and spin radicchio dry. Halve avocados, remove pits and scoop out flesh. Cut avocado into wedges and drizzle with a little lime juice.
2.
Whisk remaining lime juice and zest mix with walnut oil. Season with salt and pepper. Arrange prepared ingredients on plates and drizzle with vinaigrette.
3.
Rinse scallops and pat dry. In a pan, sauté scallops in oil, about 3 minutes. Peel garlic and press through a garlic press into the pan. Season scallops with salt and pepper and place on the salad.
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