Tilapia and Avocado Salad

Tilapia and Avocado Salad
  • 2 tablespoons extra-virgin olive oil, or as needed
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/2 cup sliced black olives
  • 2 tablespoons chopped jarred jalapeno peppers
  • 2 tablespoons capers


  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.

04/15/2018
Tilapia and Avocado Salad, recipe PT15M PT1H 5 455 calories

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