So I don’t know about you, but I ate quite a few sugary and unhealthy treats yesterday. For today’s lunch, I wanted to go with something tasty, but a little more low-carb. Here is the recipe for a beautiful red and green salad to keep you in the Christmas spirit and get you back on the healthy track!
4 large local scallops
1 handful of mushrooms, sliced
1 tbsp. of coconut oil
2 tbsp. of raspberry vinaigrette
2 handfuls of fresh spinach
to season: parmesan, sea salt, black pepper
Directions: Melt coconut oil in a skillet over medium-high heat. Add scallops and mushrooms. Cook scallops until golden brown (about two minutes on each side). When scallops are almost cooked add vinaigrette and reduce heat to medium low. Cook for 1-2 minutes or until sauce begins to thicken. Remove from heat and set aside scallops. Toss mushrooms and dressing with fresh spinach and top with scallops. Sprinkle with sea salt, black pepper, and a tiny bit of parmesan cheese. Enjoy!