Lunch Recipe

Tilapia Salad

A wonderful mixture of fresh flavors that make it feel like summertime in no time!

INGRIDIENT

1 tablespoon olive oil

2 tilapia fillets

1 ½ tablespoons Chinese five-spice powder, or as needed

salt and ground black pepper to taste

1 (8 ounce) package baby spinach leaves

1 orange bell pepper, diced

1 grapefruit, peeled and sectioned

1 tomato, diced

1 avocado - peeled, pitted and diced

2 tablespoons Asian-style salad dressing

1 ½ tablespoons toasted almonds, chopped

DIRECTION

Step: 1

Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat.

Step: 2

Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.

NUTRITION FACT

Per Serving: 283 calories; protein 15.8g; carbohydrates 20.6g; fat 17.3g; cholesterol 20.4mg; sodium 163.9mg.

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