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7Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. fresh lime juice
- 1 Tbsp. virgin olive oil (extra-, plus more for drizzling)
- 1 1/2 lb. honeydew melon (rind removed and melon cut into 1/4-inch dice, 2 1/2 cups)
- 1 Hass avocado (cut into 1/4-inch dice)
- salt
- freshly ground black pepper
- 2 lb. sea scallops (large)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium590mg25% |
| Potassium1370mg39% |
| Protein41g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A6% |
| Vitamin C80% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Clark 6 years ago
Yep. Good recipe. Added to the repertoire! I added cukes to the salsa for a bit of complimentary Summer cruch, steamed asparagus for the side, sprinkled a little lime on the spears, and added an optional garnish of diced, cold, thick cut premium bacon. Tried with and without the bacon. Adding just a little bacon to the salsa contributed nice texture a wonderful smidge of savory. Great, either way!