Tilapia And Avocado Salad
One ripe avocado is partially hollowed out.
Recipe Summary Tilapia And Avocado Salad
This is similar to baccala salad which Italians make as part of the Feast of Seven Fishes on Christmas Eve. Drizzle EVOO over salad before serving. Can be served on a bed of chopped lettuce or with crackers.Ingredients | Avocado Tuna Salad Recipe Allrecipes2 tablespoons extra-virgin olive oil, or as needed1 lemon, zested and juiced2 cloves garlic, minced1 teaspoon dried dill weed¼ teaspoon salt¼ teaspoon ground black pepper1 pound tilapia, cut into bite-size cubes2 stalks celery, chopped1 avocado - peeled, pitted, and diced1 cup diced fresh tomato½ cup sliced black olives2 tablespoons chopped jarred jalapeno peppers2 tablespoons capersDirectionsMix 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.Any white fish can be used; also very good with shrimp or bay scallops. Can also be served on brochette for an appetizer.Info | Avocado Tuna Salad Recipe Allrecipesprep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 4 Yield: 4 servings
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