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Ingredients

• 2 medium cucumbers
• 1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
• 2 scallions, (white and light green parts), thinly sliced
• 2 teaspoons lemon juice, juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/8 teaspoon salt

Description

A Refreshing Salad Of Cucumbers And Roasted Cashews Makes A Nice Contrast To These Smoky Scallops. You Can Make The Salad And Scallop Skewers Up To 8 Hours In Advance; Cover Separately And Store In The Refrigerator Until You're Ready To Grill.

Eating Well