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 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

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This is similar to baccala salad which Italians make as part of the Feast of Seven Fishes on Christmas Eve. Drizzle EVOO over salad before serving. Can be served on a bed of chopped lettuce or with crackers.

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