Lentil salad with tilapia fillet

    35 min

    This is a lean high fibre salad with lentils, tilapia and veg that is substantial enough for a main course.

    1 person made this

    Serves: 6 

    • For the vinaigrette
    • 2 tablespoons balsamic vinegar
    • 6 tablespoons olive oil
    • salt and pepper
    • For the salad
    • 200g green lentils
    • 150g tilapia fillets
    • 250g cherry tomatoes
    • 150g closed cap white mushrooms
    • 1 avocado, peeled, stone removed and diced
    • a few lettuce leaves
    • a few basil leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. For the vinaigrette whisk all ingredients in a small bowl till smooth. Salt and pepper to taste and set to one side.
    2. Place lentils in a pot with 1L cold water. Bring to the boil, then simmer until the lentils are cooked but still have some bite, about 20 minutes. Remove from heat, drain and let cool.
    3. Poach tilapia in a little water or steam it in a steamer insert till cooked through, about 3 to 5 minutes depending on the thickness of the fillets. Drain and let cool, then dice.
    4. In a bowl add cooked and cooled lentils, tomatoes, mushrooms and avocado to a salad bowl. Add all the vinaigrette except for 2 tablespoons. Gently toss without breaking the avocado pieces apart.
    5. Line the salad bowl with lettuce leaves and add the salad. Top with the fish and drizzle the remaining vinaigrette.
    6. Sprinkle with basil leaves and serve.

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