Tilapia and Spinach Salad

I literally came up with this recipe by combing all of the produce I had in the refrigerator that wasn’t going to keep much longer.  It just goes to show how far a little creativity can go!! The best part is the dressing is super light and healthy. And yay for no waste!


Serves 1

  • 1 handful spinach leaves
  • 1/2 cup sprouts
  • 1 shallot
  • 2 roma tomatoes
  • 2 celery stalks
  • 1/2 cucumber
  • 1/2 lime, juiced
  • 1/3 cup nonfat Greek yogurt
  • 2 tbsp. fresh chives, minced
  • 1 glove roasted garlic
  • 1 tbsp. canola oil
  • 1 tilapia filet (I even used frozen and it came out great!)
  • 1 tsp. dried dill
  • Pepper to taste


  • Preheat oven to 400 degrees
  • Place garlic in oven and let roast for 10-15 minutes, until you can begin to smell it!
  • Start your salad by place a handful of spinach leaves and 1/2 cup of spouts on your plate
  • Chop shallot, tomatoes, celery, and cucumber and place in a small bowl
  • Top with lime juice and fresh pepper, set aside
  • To make dressing, combine yogurt, chives, and your minced roasted garlic
  • To prepare tilapia, heat canola oil on skillet to medium high heat
  • Place tilapia on skillet and season with dill and pepper, cook about 5 minutes per side
  • Assemble the rest of your salad by topping with vegetable medley, yogurt dressing, and tilapia filet

Quick Tips

  • Use canola oil when cooking foods at high temperatures.  Canola oil actually contains less unhealthy saturated fats then olive oil.  Don’t get me wrong I love olive oil too but I generally use it for cold recipes because it is less heat-stable when compared to canola oil.
  • Many of you might ask why even both to roast your garlic..I like to take the extra time to cook it because uncooked garlic can have a bitter and potent taste.  When you roast it, it becomes more mild and pleasant in flavor and is absolutely delicious.


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