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!
- 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
- 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.