Ingredients
- For the Salad:
- 1 cup of uncooked white buckwheat
- ¼ cup pumpkin seeds
- ¼ cup goji berries
- ¾ cup diced fresh nectarines
- Fresh scallops (3-4) per serving
- Red pepper flakes
- Oil for searing the scallops
- Hemp seeds for topping
- For the Dressing:
- 1 Cara Cara orange
- ⅓ cup olive oil
- 1 oz. pomegranate balsamic vinegar
- 1½ tsp. agave nectar
Recipe Description
Fruity, nutty, sweet with heat, this Buckwheat & Scallop Salad makes a great lunch or dinner option. The fresh dressing gives it a great citrus zing. If you prefer a “vegan” alternative simply leave out the scallops altogether. You can also replace the scallops with shrimp, crab, salmon, tuna or chicken!
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