Hydro-Crunch Tomato & Scallop Salad

Serves: 4

Prep Time: 20 MINS

Cook Time: 0 MINS

Ingredients

SALAD

½ pound scallops, poached
3 stalks of hydro-crunch, roughly chopped
2 corn on the cob, removed from cob
½ seedless cucumber, diced
2 cups red onion, roasted, ½ inch diced
½ Heart of Palm, sliced
½ cup heirloom medley tomato, quartered
½ cup scallion, sliced
¼ cup cotija cheese, crumbled

GREEK VINAIGRETTE DRESSING

2 tablespoons red wine vinegar
½ lemon juice
1 teaspoon dried oregano
Kosher salt & pepper, to taste
¼ cup olive oil
2 teaspoons fresh dill

Directions

Place chopped hydro-crunch into 4 salad bowls.
Drizzle green goddess dressing over greens and
season with salt & pepper.
Lay corn, cucumber and red onion across the
heart of palms.
In a medium mixing bowl, gently combine
scallop, tomato, scallion and Greek vinaigrette.
Add kosher salt and pepper as needed
Serve scallop salad over vegetable mix
Garnish with cotija cheese.