The food you eat either makes you more healthy or less healthy. Those are your options. – Melissa Hartwig, The Whole30 Cookbook
The Whole30 is essentially a 30-day elimination and reset diet. It can be beneficial to follow an elimination diet as a discovery process. The program will help isolate foods that really don’t work for you. And that’s a good thing. One of the most famous motivational “tough love” quotes by Melissa Hartwig puts this process in stark perspective: “It is not hard. Don’t you dare tell us this is hard. Quitting heroin is hard. Beating cancer is hard. Drinking your coffee black. Is. Not. Hard.” You can learn more about it here:
The Whole30® Program – The Whole30® Program
I have two Whole30 cookbooks and enjoy many of the recipes, particularly the ones that are chop-chop simple and quick to make. This one is one of my favorite salads. If scallops are not your thing, try shrimp or tofu.
Asian Seared Scallop Salad
For the vinaigrette:
- ½ cup avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon grated fresh ginger
- 1 teaspoon Red Boat fish sauce
- 1 clove garlic, minced
- 1 green or red jalapeno, chopped
For the salad:
- 4 cups shredded napa cabbage
- ½ cup coarsely shredded carrots (2 medium)
- ½ cup snipped fresh cilantro or mint
- ¼ cup thinly sliced green onions
For the Scallops:
- 8 large sea scallops
- Salt and black pepper
- 3 tablespoons of coconut oil
- 2 teaspoons of sesame seeds, toasted
Make the vinaigrette:
In a small bowl, whisk together the avocado oil, lime juice, vinegar, coconut aminos, fish sauce, garlic, and jalapeno.
Make the salad:
In a large bowl, toss together the napa cabbage, carrots, cilantro, and green onions. Drizzle with the desired amount of vinaigrette.
Make the scallops:
Rinse the scallops and pat dry with paper towels. Lightly season with salt and black pepper. In a large skillet, melt the coconut oil over high heat. When the oil is very hot. Carefully add the scallops, making sure the scallops are not touching. Sear the scallops turning once until each side develops a ¼-inch thick crust and the centers are translucent.
Plate the food:
Divide the salad between two plates. Place the scallops on top of the salads. Sprinkle with toasted sesame seed.
ENJOY!
♥ Susan L. Ward
Integrative Nutrition Health Coach