- 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
- 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.
- 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
recipepes.com
Tilapia and Avocado Salad, recipe
PT15M
PT1H
5
455 calories
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