Honey mangos are sweet, string-less and full of flavor.

UPDATE: Salads make a refreshing, light meal as well as a nice starter.  Here’s a tropical seafood salad that is sure to please! The Honey Mango gives this salad a fantastic sweet flavor while the jalapeño pepper and scallops add a lively kick.

The Honey Mango (a.k.a. Manila or Ataulfo Mango) is generally available in the spring and fall. These jewels have a smooth, string-less flesh and literally melt in your mouth. The contrast between the sweet and spicy flavors and the smooth and crunchy textures make this salad a real delight.

When selecting honey mangos, be sure to pick ones with a yellow-orange color (not light green or with brown marks). They should give  slightly when you give them a little bit of a squeeze. Mangos are great sources of fiber, Vitamins A and C.

Vitamin C is vital for collagen maintenance. Collagen is the fibrous structural protein that gives your skin its strength and elasticity. Wrinkles occur when collagen in the skin degrades. Vitamin A is an antioxidant that attacks free radicals that break down your skin’s elastin and collagen which are the key components of youthful firm skin. Great reasons to go back for seconds!

What’s In It…

  • 2 honey mangos, diced
  • 1/2 cup red bell pepper (about 1/4 of a large pepper), diced
  • 1/2 cup red onion (about 1/4 of a medium onion), diced
  • 1 small jalapeño pepper, seeded, minced small (add some seeds if you like the ‘heat’)
  • 1/2 cup cilantro, chopped
  • 2 Tbsp. freshly squeezed lime juice (about 2 limes)
  • 1 lb. wild caught sea scallops (Whole Foods sells frozen North Atlantic scallops)
  • 1 Tbsp. toasted sesame oil
  • Red pepper flakes and/or Tabasco®
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • Sea salt (optional)
  • 5 oz. Live Gourmet® butter lettuce (Live Gourmet stays super fresh for days), washed and spun dried (or pat dry)
  • 2 ripe Hass avocados, sliced


1.  Add to a small bowl: mangos, bell pepper, onion, jalapeño, cilantro.

2.  Add lime juice to the salsa and mix thoroughly.

3.  Chill salsa while preparing the scallops and dressing.


1.  Rinse scallops and thoroughly pat dry with a paper towel.

2.  Preheat a sauté pan on medium heat.

3.  Add the scallops to a medium bowl, then toss gently to coat completely with sesame oil and red pepper flakes and/or Tabasco®.

3.  Cook scallops for about 1-1/2 minutes on each side (longer if scallops are very thick).  Set aside.

NOTE:  Scallops are very delicate and require little cooking time. Press down on the center of a raw scallop. It sort of feels like a “Jello Jiggler”. Scallops are done cooking when they firm up, lose some of their translucency and no longer feel like a Jiggler. Be sure not to overcook them as the meat can become tough and dry!


1.  Whisk together the olive oil, balsamic vinegar, and sea salt (to taste).


1.  Toss the scallops into the salsa ingredients and stir until they are all coated.
2.  Layer a small salad plate with about three leaves of lettuce. Drizzle very lightly with the dressing. (You just need a little or it’ll overpower the other flavors.)
3.  Add several slices of avocado.
4.  Top with the salsa.

Makes 5 servings.




Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiopulmonary rehabilitation and lifestyle medicine. Her science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, "Athletes in Aprons: The Nutrition Playbook to Break 100", and her transformative perspective have mended many minds, hearts, and spirits.

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