Mixed green salad with pan grilled tilapia
Salads should never be boring. That’s just criminal. If the salad does not come with the meal, you’ll never find me ordering a salad as a main meal when we go out. I’m sure they are great but its a long time decision. With each bite i’ll be regretting my decision to get a salad, regardless of my fitness goals. So main dish salads are definitely a dinner or brunch at home thing for us. We make it simple, quick and hearty.
This is very easy no fuss salad. Greens , mango, my favorite fruit and avocado dressed in lightly tangy honey ginger balsamic vinaigrette. Giving it a little more body with some pan grilled tilapia marinated with Essiespice Mango Chili Medley. In the absence of this spice you can substitute with any hot pepper you prefer, fresh or dry. I’ve been using her sauces for about 4 years now and it will be an injustice if I don’t share how amazing they are. Non GMO, small batch and most are vegan.
If you bulk buy and meal prep like I do sometimes, fish can be marinated and frozen for future use. Put a date on it. Thaw in the fridge the day before.
This comes together in under 30 minutes. The sweetness from the mango balances so well with the baby kale and spinach salad blend. Refreshing and light enough to carry you through lunch to an early dinner. Feel free to add in some couscous or quinoa for more substance. This is probably one of the best salads I’ve made in a hot minute. Hope you get to enjoy it as much as we did. Even my daughter who is now madam picky eater loved it. Or maybe she just loved the sweet vinaigrette and mango chunks. Whatever the case, it was appreciated by all in this house.
Mixed Green salad with Pan grilled tilapia
Ingredients
- 2 tilapia fillets
- 1 Tbsp Essiespice Mango Chili Medley
- 1 Tbsp packed chopped parsley
- 1/2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1/2 tsp Kosher salt (or salt to taste, you can taste the marinade)
Salad
- 2 cups mixed kale/spinach greens (roughly chopped)
- 1 cup fresh mango chunks
- 1 avocado diced (About a cup)
Dressing
- 2 Tbsp olive oil
- 1 Tbsp Honey ginger balsamic
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
Instructions
- Combine all marinade ingredients in a bowl and whisk. Transfer fish into a zip lock bag, add marinade and move around until fish is well coated. Let marinade for about 15 minutes. (or freeze and thaw the night before in the fridge)
- Heat cast iron skillet or grill pan and add olive oil. Grill on each side for 3-4 minutes until fish is easily flakes off with a fork. Serve over salad.
- In a large bowl, combine salad greens with mango. Add salad dressing and toss. Transfer into serving bowls or plates. Add avocado chunks and top with tilapia. Enjoy
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