Recipes // Salads // Spring Zucchini Scallop Salad

Spring Zucchini Scallop Salad

Serves: 2
Cooking Time: 20 minutes
  • 1 Yellow Zucchini (Julienned)
  • 1 Green Zucchini (Julienned)
  • 2oz Sliced Almonds (Toasted)
  • 2 tbsp. Goats Milk Crumbled Feta Cheese
  • ½ Golden Delicious Apple (peeled, Julienned)
  • 3 Medjool Dates (Dry)
  • 1 tbsp. Sesame Oil
  • ¼ tsp. Tumeric
  • 1 tbsp. Fresh Basil (Chiffonade)
  • 1 Lemon (Juiced, Zested)
  • Kosher Salt (To Taste)
  • Cracked Black Pepper (To Taste)


  1. Pre-Heat oven to 400°F.
  2. Place Almonds on a tray and into the oven for 3 minutes, to toast them lightly. 
  3. In a bowl add basil, zucchini, baby arugula, dates, feta, almonds, apple, 1 tsp. of lemon juice and toss lightly.  Set aside.
  4. In a separate bowl add lemon juice, zest, sesame oil, turmeric, and season with salt & pepper.  Whisk well together to create the dressing.
  5. Add dressing to the vegetables and toss well together.

Directions For Scallops:

  1. Pre-heat pan and add 1tbsp. olive oil.  Season the side your searing with salt and pepper.
  2. (Lightly)  Sear for 1-minute season again and sear the other side for 1 minute. 
  3. Let the scallop rest for 2 minutes before eating. 
  4. Serve Scallops with the salad.
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