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Ingredients

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

Nutrition Info

283.1 calories carbohydrate: 20.6 g cholesterol: 20.4 mg fat: 17.3 g fiber: 6.6 g protein: 15.8 g saturatedFat: 2.5 g servingSize: - sodium: 163.9 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

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