Tilapia Salad

Tilapia Salad

aya 0

"A wonderful mixture of fresh flavors that make it feel like summertime in no time!"

Ingredients 30 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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  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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Reviews 6

  1. 6 Ratings


This was very good as well as quick and easy! I wasn't sure how I'd like the five-spice with fish, but it worked very well (and it masked the smell of the fish as it was cooking--bonus). I used catfish because the market was out of tilapia, and I added pecans because I didn't have enough almonds. The avocado, fish, and nuts worked really well together. I had lots of leftover salad, and it was delicious on its own (with dressing) the next day.

RV Living

I had everything on hand but the avocado and grapefruit. Used an orange instead, which was still yummy. My husband raved about the "secret sauce" on the fish, thanked me for making THIS dinner. The Chinese 5 Spice brought a surprising sweetness to the dish. It's a keeper! Delicious, fast, and easy. Next time I'll plan for it and have the grapefruit and avocado. Thanks for the recipe! --------------- Made this several times now; the husband requests it! Awesome.


I also made my own five-spice and salad dressing, and substituted the grapefruit for an orange. It was tasty! I will definitely make this again. Even my meat-and-potatoes husband approved.