Recipe

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
  

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Instructions:

1. Bring a medium pot of water to a boil.
2. When boiling, add the corn and cauliflower. Cook for approximately 3 minutes, until the starchiness is out of the corn.
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.
4. In a large mixing bowl, toss spinach, corn, cauliflower, avocado and watermelon with the dressing until well coated.
5. Season scallops with salt and pepper.
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.
7. Turn and brown on the other side, about 2 minutes. When finished cooking, serve on top of the salad or on the side.