Pan fried Scallops with Avocado and KiwiBerry salad


  • 20 pan fried scallops
  • A little rock salt
  • Half a cup of pine nuts (toasted)
  • 2 avocado, diced
  • 12 KiwiBerry
  • 4 tablespoons balsamic vinegar
  • 8 tablespoons olive oil
  • Juice of half a lemon
  • Mesclun lettuce

To make the dressing:

Mix the balsamic, olive oil, lemon juice, salt and pepper.

To assemble the salad:

In a bowl combine the mesclun, avocado, pine nuts and scallops.
Add the dressing and extra salt and pepper to taste.

Facts about KiwiBerry:

New Zealand KiwiBerry are rich in antioxidants. They are small, in the 5-20gram range, with smooth hairless edible skins. Although the taste is similar to one of its namesakes, kiwifruit, the beauty of the KiwiBerry is that it is a small delicious fruit morsel that can just be popped in your mouth for a burst of fruity goodness, like a grape.

KiwiBerry at their best:

The fruit needs to be soft to the touch for best flavour and enjoyment. If they are too firm they will tend to be tart and lack the sweet guava flavours.

KiwiBerry storage tip:

KiwiBerry should be stored in the refrigerator to maintain a longer shelf life. Once removed from the fridge they will have a 3-­‐4 day shelf life depending on the room temperature.