Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

  • ½ small pineapple
  • 1 avocado
  • ½ small bunch cilantro
  • 1 lime
  • 1 (5 oz) pkg spring mix (mixed greens)

• STEP 2

  Cut off skin from pineapple, core, and small dice; place in a medium bowl.

• STEP 3

  Peel and mince the shallot; add to the bowl with the pineapple.

  • 1 shallot

• STEP 4

  Halve and pit the avocado; scoop out the flesh, small dice, and add to the bowl.

• STEP 5

  Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

• STEP 6

  Juice half the lime into the bowl with the pineapple; add oil, salt, and pepper. Stir to combine the salsa. Cut remaining lime into wedges.

  • 1 tsp extra virgin olive oil
  • ¼ tsp salt
  • 1 pinch black pepper

• STEP 7

  Combine the spices in a small bowl.

  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Preheat a skillet over medium-high heat.

• STEP 9

  While the skillet heats up, pat the fish dry with paper towel and place on a plate; rub fish all over with the spice mixture.

  • ¾ lb tilapia fillet

• STEP 10

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 2 tbsp extra virgin olive oil

• STEP 11

  Add fish to the skillet and cook, flipping once, until blackened and can be easily flaked with a fork, about 5 minutes per side.

• STEP 12

  To serve, divide the tilapia and greens between plates; top greens with pineapple salsa and place lime wedges on the side. Enjoy!