Tilapia and Avocado Salad

Ingredients

• 2 tablespoons extra-virgin olive oil, or as needed
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound tilapia, cut into bite-size cubes
• 2 stalks celery, chopped
• 1 avocado – peeled, pitted, and diced
• 1 cup diced fresh tomato
• 1/2 cup sliced black olives
• 2 tablespoons chopped jarred jalapeno peppers
• 2 tablespoons capers

Directions

Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat; cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet.

Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture; toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.