Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette

How to Make Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette

1. 1

   Step 1: Whisk the lime vinaigrette

   Juice 2 of the limes into a small bowl and whisk with 3 tablespoons of the olive oil and the honey until emulsified. Season lightly with salt and freshly ground black pepper to taste; set aside. Reserve a lime wedge for serving.

   For this step

   • 3 mediumLimes (for juice and garnish)
   • 4 tbspExtra-virgin olive oil
   • 1 tbspHoney
   
2. 2

   Step 2: Season and pan-sear the tilapia

   Pat the tilapia fillets dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, cook the fillets 3–4 minutes per side until opaque and easily flaked with a fork. Transfer to a plate and keep warm while you finish the salsa and bowls.

   For this step

   • 1 lbTilapia fillets
   
3. 3

   Step 3: Prepare mango-avocado salsa

   In a medium bowl, combine the diced mango, avocado, red onion, jalapeño, and chopped cilantro. Squeeze the remaining lime over the mixture, gently toss to combine, and season with a pinch of salt; adjust heat and acidity to taste. Let sit 5 minutes so flavors meld.

   For this step

   • 1 mediumRipe mango, peeled and diced
   • 1 mediumAvocado, diced
   • 1/4 cupRed onion, finely diced
   • 1 smallJalapeño, seeded and minced
   • 1/4 cupFresh cilantro, chopped
   
4. 4

   Step 4: Assemble the salad bowls

   Divide the mixed greens among 4 bowls, top each with a portion of mango-avocado salsa and a cooked tilapia fillet. Drizzle the prepared lime vinaigrette evenly over the bowls, or serve on the side for guests to add as they like.

   For this step

   • 4 cupsMixed salad greens
   
5. 5

   Step 5: Finish and serve

   Garnish each bowl with extra cilantro and a lime wedge. Serve immediately while the fish is warm — leftovers can be stored separately (dressing and fish chilled) and enjoyed within 2 days.
   

1. Juice 2 of the limes into a small bowl and whisk with 3 tablespoons of the olive oil and the honey until emulsified. Season lightly with salt and freshly ground black pepper to taste; set aside. Reserve a lime wedge for serving.
2. Pat the tilapia fillets dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, cook the fillets 3–4 minutes per side until opaque and easily flaked with a fork. Transfer to a plate and keep warm while you finish the salsa and bowls.
3. In a medium bowl, combine the diced mango, avocado, red onion, jalapeño, and chopped cilantro. Squeeze the remaining lime over the mixture, gently toss to combine, and season with a pinch of salt; adjust heat and acidity to taste. Let sit 5 minutes so flavors meld.
4. Divide the mixed greens among 4 bowls, top each with a portion of mango-avocado salsa and a cooked tilapia fillet. Drizzle the prepared lime vinaigrette evenly over the bowls, or serve on the side for guests to add as they like.
5. Garnish each bowl with extra cilantro and a lime wedge. Serve immediately while the fish is warm — leftovers can be stored separately (dressing and fish chilled) and enjoyed within 2 days.