Garlic Butter Tilapia Spinach Salad
March 19, 2018
- Yields: 6 servings
Directions
Tilapia
1Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
2In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.
3Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until tilapia fillet is flaky.
Dressing
1Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.
Salad Assembly
1On a serving platter, assemble the salad.
2Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.
3Pour freshly squeezed lemon juice on Tilapia fillet.
4Drizzle with dressing. Serve and enjoy!
Source: Lisa MarcAurele of Low Carb Yum.
Ingredients
Salad
400 grams tilapia fillet
200 grams spinach
80 grams cherry tomatoes cut in half
1 avocado sliced
1 medium yellow bell pepper cutstrips
1 small cucumber thinly sliced
3 tablespoons butter
6 cloves garlic finely chopped
1/2 teaspoon onion powder
1/2 teaspoon Spanish paprika
2-3 tablespoons fresh lemon juice
salt to taste
ground black pepper to taste
Dressing
1 avocado
1/3 cup yogurt
2 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground sage
sweetener as desired
Nutrition Facts
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