Tilapia and Avocado Salad recipe
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Ingredients
- 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
- 297.1 caloriescarbohydrate: 11.9 gcholesterol: 41.6 mgfat: 17.8 gfiber: 6.4 gprotein: 25.6 gsaturatedFat: 2.6 gservingSize: -sodium: 573.4 mgsugar: 2 gtransFat: : -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.