Tilapia and Avocado Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 297 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried dill weed
• ½ cup sliced black olives
• 2 tablespoons capers
• 1 lemon, zested and juiced
• 1 avocado - peeled, pitted, and diced
• 2 tablespoons extra-virgin olive oil, or as needed
• 1 cup diced fresh tomato
• 1 pound tilapia, cut into bite-size cubes
• 2 tablespoons chopped jarred jalapeno peppers

Recipe Instructions

Step 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.

Step 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.