NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Sea scallops

1 cup Asparagus spears

1 cup Red bell pepper

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.25 whole Avocado

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears, sliced red bell pepper, and red onion with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 12-15 minutes until they are tender and slightly charred around the edges.

• 4

  While the vegetables roast, pat the shrimp and sea scallops dry with paper towels to ensure a golden sear.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and add the minced garlic.

• 6

  Sear the scallops for 2 minutes per side and the shrimp for 1-2 minutes per side until they are opaque and cooked through.

• 7

  In a large mixing bowl, whisk together the fresh lemon juice, dried oregano, and chopped fresh parsley.

• 8

  Add the roasted vegetables and seared seafood to the bowl, tossing gently to coat everything in the lemon-herb dressing.

• 9

  Divide the salad into bowls, top with fresh avocado slices, and serve immediately.