Watermelon Summer Salad
A light and fresh summer salad with watermelon, sweet corn, cauliflower and avocado.
Ingredients
- Fresh Express Baby Spinach stems removed
- 1 ear of sweet corn shucked
- 1/2 head cauliflower cut into very small florets
- 1 avocado pitted, peeled and diced small
- 1 cup watermelon diced in small, uniform pieces
- 4 large sea scallops
- 1 Tablespoon extra virgin olive oil
Dressing Ingredients:
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons crème fraiche
- 2 Tablespoons champagne vinaigrette
- 1 Tablespoon shallot minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon white truffle oi (optional)
- Salt to taste
Instructions
- Bring a medium pot of water to a boil.
- When boiling, add the corn and cauliflower. Cook for approximately 3 minutes, until the starchiness it out of the corn.
- 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.
- In a large mixing bowl, toss spinach, corn, cauliflower, avocado and watermelon with the dressing until well coated.
- Season scallops with salt and pepper.
- 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.
- Turn and brown on the other side, about 2 minutes. When finished cooking, serve on top of the salad or on the side.
Dressing Instructions:
- In a blender, combine all ingredients, except for the oil.
- Slowly and gradually, in a stead stream, add the oil.
- Season with salt.