* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
Directions
Tilapia
1
Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
2
In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.
3
Brush 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
4
Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.
Salad Assembly
5
On a serving platter, assemble the salad.
6
Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.
7
Pour freshly squeezed lemon juice on Tilapia fillet.
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