Avocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad.
Active Time
20 mins
Total Time
20 mins
Yield
Serves 4
How to Make It
1. Step
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.
2. Step
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.
Ingredients
1 avocado
¾ cup buttermilk
¼ cup nonfat plain yogurt
½ cup chopped fresh parsley
2 tablespoons chopped fresh chives
3 tablespoons lemon juice
¼ teaspoon salt, divided
6 cups shredded napa cabbage
2 cups thinly sliced snow peas
2 cups matchstick-cut carrots
1 cup thinly sliced radishes
1 tablespoon canola oil
1 pound dry sea scallops, side muscle removed (see Tip)
