Tilapia and Avocado Salad recipe
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Ingredients
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2 tablespoons extra-virgin olive oil, or as needed
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound tilapia, cut into bite-size cubes
2 stalks celery, chopped
1 avocado - peeled, pitted, and diced
1 cup diced fresh tomato
½ cup sliced black olives
2 tablespoons chopped jarred jalapeno peppers
2 tablespoons capers
Nutrition Info
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297.1 calories
carbohydrate: 11.9 g
cholesterol: 41.6 mg
fat: 17.8 g
fiber: 6.4 g
protein: 25.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 573.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -
Directions Tilapia and Avocado Salad
Directions
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Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat, cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet.
Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture, toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.