Salads · 30 min
Grilled Scallop Salad with Mango, Bell Pepper & Cilantro Vinaigrette
- 30 min
- 2–6 servings
- 604 kcal / serving
Crisp greens and sweet mango meet seared scallops in a bright cilantro-lime vinaigrette, making a balanced weeknight salad with soft avocado and crunchy cashews.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 headbutter (Boston) lettuce
- ⅓ cupcashews, roasted unsalted
- ½ small bunchcilantro
- 1 clovegarlic
- 1lime
- 1mango
- 1red bell pepper
- ¾ lbsea scallops
- limes
- mangoes
- red bell peppers
- avocados
From the pantry: black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · hand or regular blender · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 1 clovegarlic
- 1lime
- 1mango
- 1red bell pepper
- limes
- mangoes
- red bell peppers
- avocados
Meat & seafood
- ¾ lbsea scallops
Pantry & dry goods
- ⅓ cupcashews, roasted unsalted
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| cashews, roasted unsalted | ⅓ cup | ⅔ cup | 1 cup |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| red bell pepper | 1 | 2 | 3 |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If using wooden skewers, soak 4–6 skewers in water while you prep.
- Wash and dry all produce; peel and dice the mango and cut the red pepper into thin matchsticks, then tear the lettuce into bite-sized pieces and dice the avocado.
- In a blender, combine the lime juice, cilantro leaves, garlic, olive oil, honey, salt, and pepper; blend on high until smooth and set the dressing aside.
- In a medium bowl, add the mango, bell pepper, lettuce, and avocado; toss to combine.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat. Thread scallops onto skewers if using, brush with oil, and season with salt and pepper on both sides.
- Cook the scallops on the hot surface, turning once, until lightly charred and just cooked through, about 5 minutes total; remove to a clean plate.
- Divide the salad onto plates, top with cashews and the grilled scallops, then drizzle with the cilantro-lime dressing and serve.
Two tips
- Make dressing ahead and refrigerate up to a day for faster assembly.
- If you don’t have cashews, skip them or substitute with toasted nuts from pantry basics.
Nutrition per serving
- Calories
- 604 kcal
- Protein
- 29 g
- Carbs
- 57 g
- Fat
- 32 g
- Fiber
- 10 g
- Sodium
- 693 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.