Scallop Tacos with Smashed Avocado Salad

How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)

Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.

WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado

WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.

In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.

Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.

Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.

Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!

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Ruby Red Grapefruit and Fennel Salad

This salad, while light and bright, and refreshing, is completely seasonal, which is a great reminder that winter eating doesn’t have to be heavy and ooey and gooey and traditional-comfort-foody. Coming off of the holidays and New Years is, for so many, an exercise in reining it in food-wise. This salad will support that effort while still satisfying you and keeping your attention. This in-season grapefruit adds flavor, punch, and color equally. And the fennel is crunch and tone. This is not your average salad, which is why it’ll help you stay on track! Here you go.

WHAT YOU NEED
* 1 large ruby red grapefruit
* 2T olive oil
* 2T apple cider vinegar
* 1t sugar
* 1 fennel bulb, sliced super thin
* 1 bunch fresh flat-leaf parsley, rough chopped
* 1/3 cup sliced pitted Sicilian (green) olives
* 1/4 small red onion, sliced super thin

WHAT TO DO
Zest the grapefruit into a small bowl. Add the olive oil, vinegar, and sugar and mix to combine. Taste and add sugar, a tiny bit at a time, if needed for balance. Set aside.

Separate the grapefruit into segments. Peel each segment and break down into small chunks and place into a large serving bowl. Add the rest of the salad ingredients, then stir in the dressing and mix carefully.

Serve and enjoy.

* Adapted from a recipe in Quick. Easy. Healthy. by Callum Hann and Themis Chryssidis.

Mango Cabbage Slaw

That’s not an exciting post title, but this slaw is GOOOOOOOD. I promise. It might even be exciting. This slaw is simple and quick. It features some subtle Asian flavors, but isn’t necessarily cuisine-specific. Tonight I served it on top of lime chicken tacos and it was, well, it was awesome. But it would be a great stand alone salad with a lot of meals and any proteins. Here you go.

WHAT YOU NEED
* 1 large mango, chopped
* 2C chopped green cabbage
* 1C chopped cilantro
* 1/2 a red onion, diced
* 1C shredded carrots
* zest and juice of 1 lime
* 1t sea salt
* pinch sugar

WHAT TO DO
Add the mango, cabbage, cilantro, red onion, and carrots to a large bowl. Zest the lime and then squeeze the juice right over the bowl, then season with the salt and sugar and stir well to combine. Taste and add say or lime juice as needed.

Loaded Greek Chicken Nachos

It’s been crazy hot here for the last week or two. To quote a friend, “like, July hot.” To which I responded, “like, equator hot.” To which another friend responded, ” like walking on the surface of the sun hot.” And yet, for some totally unexplainable reason, I hadn’t planned some get-them-in-while-you-still-can grill-based meals! While you could definitely make the chicken for this dish any of a number of ways, there really is nothing like that grill flavor, right? And easy homemade pita chips take this up a serious notch, I’m telling you. And besides that, everything else is really chopping, mixing, and layering. A perfect weeknight meal on every level–if you like awesomeness. Here you go.

WHAT YOU NEED
for the pita chips
* 4-8 whole wheat pitas, cut into wedges
* olive oil
* salt
for the toppings
* 2 chicken breasts, grilled and cut into small chunks
* 1 large tomato, cut into smallchunks 
* 1 large cucumber, cut into small chunks
* 1/2 a small red onion, diced
* ~7oz jar sliced kalamata olives
* 4oz crumbled feta cheese
* handful fresh dill, chopped
* handful fresh parsley, chopped
for the yogurt
* 1C Greek yogurt
* juice of 1/2 a lemon
* pinch salt
* 1T fresh dill, chopped

WHAT TO DO
Preheat the oven to 400 degrees Fahrenheit. Lay out the wedges of pita in a single layer on a baking sheet and drizzle lightly with olive oil. Bake 10-12 minutes, until crisp and slightly golden. Allow the pita to cool a bit, then separate each wedge into its halves and lay out on a serving platter. 

While the pita is in the oven, grill and chop the chicken and chop the veggies. Mix together the yogurt, lemon, salt, and dill.

Layer the chicken and all the vegetables on top of the pita chips. Serve topped with a dollop of the yogurt mixture.