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Tilapia and Avocado Salad

Rated as 5 out of 5 Stars
17

"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."
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Ingredients

1 h 30 m servings 297
Original recipe yields 4 servings

Directions

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  1. Mix 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.
  2. 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.

Footnotes

  • Cook's Note:
  • Any white fish can be used; also very good with shrimp or bay scallops. Can also be served on brochette for an appetizer.

Nutrition Facts


Per Serving: 297 calories; 17.8 11.9 25.6 42 573 Full nutrition

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Reviews

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Made this as written and it was an excellent summer diner

I've made this salad three times and loved it each time. I did not tweak the recipe. . .just made it as-is the first two times. The third time I used Dover Sole instead which was just as good. I...

Made with no changes very good!

I made this once before and am making it again today. It is way off the charts for sodium because of the capers but they were so good in the recipe I wouldn't leave them out, the recipe wouldn'...

The hubs and I are trying to eat healthier. I know we need more fish, but I am not crazy about it. This recipe, however, is good enough to make me look forward to having it again! It even looks ...