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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A wonderful mixture of fresh flavors that make it feel like summertime in no time! Ingredients:
1 tablespoon olive oil |
2 tilapia fillets |
1 1/2 tablespoons chinese five-spice powder, or as needed |
salt and ground black pepper to taste |
1 (8 ounce) package baby spinach leaves |
1 orange bell pepper, diced |
1 grapefruit, peeled and sectioned |
1 tomato, diced |
1 avocado - peeled, pitted and diced |
2 tablespoons asian-style salad dressing |
1 1/2 tablespoons toasted almonds, chopped |
Directions:
1. Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat.
2. Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.
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