Zesty Tilapia Salad with Avocado and Spinach
A refreshing, high-protein tilapia salad with creamy avocado and vibrant spinach, perfect for a quick low-calorie meal.
5 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
9g carbs
24g fat
Ingredients
For 4 servings
- 600 g tilapia fillets
- 2 tbsp olive oil
- 2 avocado
- 200 g baby spinach
- 1 lime
- 1 tsp garlic powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.
- 2
Season the tilapia fillets with garlic powder, salt, and black pepper.
- 3
Cook the fillets in the skillet for 3-4 minutes on each side until they are opaque and flake easily with a fork.
- 4
While the fish cooks, halve, pit, and slice the avocados.
- 5
In a large bowl, toss the baby spinach with the juice of the lime and the remaining tablespoon of olive oil.
- 6
Once the fish is cooked, allow it to rest for a minute, then break it into large chunks.
- 7
Gently combine the fish with the spinach and avocado, season with salt and pepper to taste, and serve immediately.
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