Mango & Avocado Salad with Tilapia

We know you're probably here looking for a soup, but this time we've got a light, refreshing salad I threw together for dinner tonight. While I'm trying to train myself to only eat locally, I couldn't resist these new pear-shaped, yellow-skinned champagne mangos from Mexico. They're smaller and a lot less fibrous than typical green mangos, so I picked up 2 for a buck at WFM yesterday. The unexpected flavor combination with the tilapia, avocado, and cuke was the perfect end to a hot 90-degree day here in DC. So, kick back on your patio or balcony and treat yourself to a glass of pinot grigio and a gracious bowl of this guilt-free salad. And if you want to have soup too, this serves as a great accompaniment!

I learned a valuable lesson with mangoes that I will share--if you're allergic to poison ivy, then don't go near mango skins with a ten foot pole. I scraped the juicy mango from the skin with my teeth and soon developed a rash on my mouth! Be warned! But it's only the skin that causes the problem, so just have someone else do the peeling and you can still enjoy mangoes all you want!


Mango & Avocado Salad with Tilapia
Serves 2

1 champagne mango, peeled & chopped
1 avocado, peeled & chopped
1/3 cucumber, sliced longways
2 tilapia filets (or another mild white fish)
4 leaves of red leaf lettuce, chopped
salt & pepper to taste
drizzle of extra-virgin olive oil
squeeze of half a lime

1. Heat a pan over medium heat. Pour a touch or tablespoon of olive oil in to heat. Season the tilapia with salt and pepper on each side. When olive oil is hot, place the fish in the pan and let them cook for 2-3 minutes on each side. Set aside to cool for about 5 minutes.

2. Take the chopped red leaf lettuce and dress it with a drizzle of olive oil, squeeze of lime, and salt and pepper. Assemble the rest of the salad with mango, avocado, and cucumber. Give another squeeze of lime and toss. Serve in bowls and top with the tilapia, broken up or whole.