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Refreshing Summer Scallop-Orange Salad

spinach leaves

1 orange,  sliced into small sections

baby tomatoes, sliced in half

1 avacado, sliced into small pieces

garlic chips

2 sprigs fresh mint, torn into small pieces

pistachio pieces

small scallops sauteed in olive oil, fresh orange juice and ginger

Layer ingredients into a large bowl, drizzle with pomegranite vinegar and blood orange vinegar. Add a squueze of fresh orange juice. Sprinkle with dried celery, fresh ground pepper and drizzle with extra virgin olive oil. Toss and enjoy!

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