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Buckwheat & Scallop Salad with Fresh Orange Dressing
HOMEMADEYUMMY10Ingredients
40Minutes
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Description
Fruity, nutty, sweet with heat, this Buckwheat & Scallop Salad makes a great lunch or dinner option. The fresh orange dressing gives a great citrus zing that compliments the flavours of the salad so well…
This is a great salad for lunch or dinner. You can change the protein to another option....or leave it out completely if you want a vegan salad
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup pumpkin seeds
- 1/4 goji berries
- 3/4 cup nectarines (diced fresh)
- scallops (Fresh, 3-4 per serving)
- red pepper flakes
- oil (for searing)
- hemp seeds (for topping)
- 1/3 cup olive oil
- 1 oz. pomegranate balsamic vinegar
- 1 1/2 tsp. agave nectar
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Directions
- Cook the buckwheat in 2 cups of cold water for about 10-12 minutes. Don't overcook. Drain excess liquid and rinse well with cold water to stop the cooking process. Buckwheat should still have a firm texture. Place in bowl to cool.
- For the Dressing: Use a blender or immersion blender for this process. Peel the orange and puree. NOTE: if the orange is dry and about 1 oz. of water.
- Slowly blend in olive oil.
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