Prep Time: 20 Minutes | Cook Time: 10 Minutes | Total Time: 30 Minutes

Serves: 2

Last year my boyfriend and I took a trip to Northern and Central Vietnam that I will remember forever. Our take on a traditional green mango salad is inspired by the family that took us in and opened their home to us just one week after half of their city was under water. The warm culture, diverse cuisine and loving locals will forever influence how I wish to live my life. Read more about our trip and see our recommendations here. 

One of my favorite things about this beautiful country are the open markets filled with fresh produce from the coast of Vietnam; fresh fish caught less than a mile away, regional fruits like lychee and starfruit, bunches of herbs grown locally in Hoi An's vegetable city. 





  • 2-3 Large Carrots

  • 1 Large Green Mango

  • ¼ Yellow Onion

  • 1 Haas Avocado

  • 5 Stems of Cilantro (More for garnish)


  • 3 T. Fish Sauce

  • 1 T. Maple Syrup

  • 1 T. Water

  • 1 tsp. Red Chili (More for garnish)

  • 1 t. Chopped Fresh Ginger (More for garnish)

  • Juice of a Lime


  • Toasted Peanuts

  • Chopped Red Chili

  • Cilantro Leaves


  • ½ lb. Sea Scallops (8-10)

  • 1 T. Olive Oil

  • Pinch of Salt

  • Pink of Pepper


  1. To prepare your salad wash, peal and julienne mango and carrots a combine in large bowl (making sure you have equal parts mango / carrots)

  2. Combine all dressing ingredients and let rest - this will ensure that the oils from the chilis and garlic are released

  3. Slice your onion and add to the carrot / mango mixture (you'll want to get these as thin as possible to ensure they're easily absorbing the flavors of the dressing and releasing their own oils)

  4. Chopped cilantro finely, add to salad mixture and toss until all elements are evenly dispersed.

  5. Heat olive oil in a large pan over medium to high heat, while your oil is heating pat scallops dry and lightly season with salt and pepper.

  6. Think of the pan as a clock and drop the scallops in (seasoned side down) starting at 12:00 - this will help ensure that you are flipping in order. Sear for 90 seconds and salt the other side (if the scallops are not coming off of the pan - do not force them, give them a few more seconds but watch them very carefully). Flip scallops and sear for another 90 seconds.

  7. Remove scallops and transfer onto a paper towel lined plate to catch the oils and to stop them from cooking.

  8. Add dressing to the salad mixture and toss until coated evenly.

  9. To serve, divide salad mixture evenly into bowls and add sliced avocado. Garnish with chopped peanuts, red chili and cilantro to taste. Top with seared scallops, cod or tofu for a hearty meal and enjoy!