Spinach Salad with Scallop, Strawberry in Lemon & Pineapple Vinaigrette


There are many types of spinach salad. The most common ones include a mix of spinach with some types of nut, berry, bacon, and/or cheese and are served with a sweet vinaigrette-type dressing. While I enjoy the taste of conventional spinach salad, I have always wanted to try three new things for spinach salad: First, I want to try seafood as an ingredient for spinach salad so that we can have more protein intake from the salad. Secondly, I want to lightly cook the spinach to make it taste soft and warm. Finally, I want to make the vinaigrette dressing with fresh fruits. Below is my new recipe.

– 4 ounces of spinach leaves
– 1/5 pound of bay scallops
– 2 strawberries
– 1 fresh lemon
– 1 chunk of fresh pineapple
– About 7 to 8 tablespoons of olive oil
– 1 tablespoon of white wine vinegar
– 4 cloves of garlic
– One scallion


1. Add 4 tablespoons of olive oil and 1 tablespoon of white wine vinegar to a bowl. Cut a fresh lemon, and squeeze the lemon juice into the bowl. Squeeze the juice of a fresh pineapple chunk into the bowl. Whisk briskly until all of the ingredients come together – the vinaigrette is ready.

2. Peel the four garlic cloves, and chop two of them into small pieces.

3. Heat a non stick skillet over medium high heat and add 2 table spoons of olive oil. When the oil gets hot, add the chopped garlic into the oil. When the garlic pieces sizzles, add scallops into the oil along with the remaining two whole cloves of garlic. Mix, stir, and cook for about 2 minutes. Remove the cooked scallops from the skillet.

4. Heat cleaned skillet over medium heat, add 1 table spoon of olive oil. When oil gets hot (do not wait till the oil sizzles), add spinach, toss quickly for about 1 minute, turn off the heat, and remove spinach from the skillet.                                                                         SpinachSalad.Image1

5. Add the vinaigrette to the warm spinach, toss to coat the spinach evenly.

6. Cut two strawberries into small pieces.

7. Place scallops, dressed spinach, and strawberries on one plate.

Ready to eat! The salad has a fragrant aroma and an astringent but warm flavor, just as expected.

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