Try this cool and delicious spring salad that’s sure to become a favorite with you and your family.

Tilapia Salad

Romaine lettuce/Spinach/Dark leafy greens
Tomatoes (chopped)
Cucumbers (chopped)
Italian Dressing (recipe below)
1/8 cup water
Tilapia fish (Four 4-ounce filets)
Pepper or lemon/lime pepper (to taste)
Sea salt (to taste)
Paprika (to taste)
1 lemon (cut in half or in slices)

In a large salad bowl, mix the romaine lettuce, spinach and other dark leafy greens of your choice along with the chopped tomatoes and cucumbers. Then pour the Italian Dressing (recipe below) over the salad mixture.

Next, in a small pan pour the 1/8 cup water and place the pan on the stove over medium heat. After the water is heated, add the Tilapia filets to the pan. You can either squeeze the juice from the lemon halves and pour the juice over the filets, or you can cut the lemon into slices and add those to the water. Gradually sprinkle the pepper, salt, paprika and any other spices you wish over the Tilapia filets while they cook for about three to five minutes on each side. The filets will be done when they have turned from translucent to white and the flesh flakes easily with a fork.

Once the Tilapia filets are done, add them to your salad greens—or eat them as the main course and serve the salad as a tasty side dish. Light… scrumptious… and bursting with vitamins and nutrients, this recipe makes a perfect meal for lunch or dinner.

Italian Dressing

1/3 cup vinegar
1/8 cup water
1 tsp garlic salt
1 tsp onion powder
1 tsp Italian seasoning (herb)
1 tsp garlic and herb blend seasoning
1/2 tsp sea salt
1/2 cup extra virgin olive oil (optional)

Fill your cruet—a small glass bottle usually with measurements that holds vinegar and oil—with the vinegar and water. Mix in the garlic salt, onion powder, herbed Italian seasoning, garlic and herb blend seasoning, sea salt and olive oil, close the lid and shake well.