Tilapia Salad

A colorful salad of baby spinach, avocado, grapefruit sections, and orange bell pepper is drizzled with Asian salad dressing and toasted almonds. The salad is topped with tilapia fillets pan-fried with Chinese seasoning for a light lunch or dinner.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 283 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 tomato, diced
• 1 avocado - peeled, pitted and diced
• 1 orange bell pepper, diced
• 1 (8 ounce) package baby spinach leaves
• 2 tilapia fillets
• 1 grapefruit, peeled and sectioned
• 1 ½ tablespoons Chinese five-spice powder, or as needed
• 2 tablespoons Asian-style salad dressing
• 1 ½ tablespoons toasted almonds, chopped

Recipe Instructions

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.