Grilled Scallop Skewers On Jicama Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
606
FAT
135%
CHOL
16%
SOD
99%

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Ingredients for 4 servings

1 ripe avocado, peeled and diced

1/2 bunch cilantro, leaves picked and chopped coarsely

1 1/2 teaspoons salt

1/3 cup lime juice

1/2 teaspoon freshlyground black pepper

1/2 cup olive oil

1 large or 2 small jicama, peeled and shredded

About 30 large scallops

1/3 cup mayonnaise

2 Italian Roma tomatoes, cut crosswise 1/4-inch thick

8 10-inch bamboo skewers, soaked in cold water 30 minutes

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