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Avocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad.

EatingWell Magazine, April 2022


Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine avocado, buttermilk, yogurt, parsley, chives, lemon juice and 1/8 teaspoon salt in a blender. Blend on high until smooth. Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.

  • Heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry and cook until browned, 1 to 2 minutes per side. Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.


All farmed sea scallops are a sustainable choice, so you really can't go wrong, according to SeafoodWatch.org. For wild, look for Weathervane scallops from Alaska.

Nutrition Facts

3 oz. scallops & 2 1/4 cups salad
296 calories; protein 20g; carbohydrates 25g; dietary fiber 8g; sugars 10g; fat 13g; saturated fat 2g; mono fat 8g; poly fat 2g; cholesterol 33mg; vitamin a iu 12964IU; vitamin b12 2mcg; vitamin c 80mg; vitamin d iu 31IU; vitamin e iu 4IU; folate 109mg; vitamin k 156mg; sodium 724mg; iron 2mg; magnesium 67mg; potassium 924mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 3mg.