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A garlic butter spinach tilapia salad served with creamy avocado dressing. It’s an amazing flavor combination that’s low carb and keto friendly!
I really enjoy eating fish, but I rarely cook it. For some reason, it always tastes better when someone else cooks it.
It’s a shame because my husband loves to fish and he always catching a lot and gives them away. I usually keep one to try, but he hates to filet the fish and I hate picking out the bones to eat it.
When I do get my hands on a good fish filet, I like baking it with oil or butter and various spices. One of the spices is alway garlic because it really enhances the flavor of the meat.
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Although baked fish is tasty by itself, I decided to try a spinach tilapia salad for an easy low carb summer meal. To give it extra flavor, a creamy avocado dressing was served on top.
Spinach has a lot more nutrients than plain iceburg lettuce which is mainly water. And, I prefer it over romaine. That’s why it’s my favorite choice for a low carb salad.
To make the tilapia salad, seasoned fillets are topped with butter and garlic then baked in a foil lined pan with bell pepper and tomatoes. Yellow peppers are used to add in additional color.
Once the fish is flaky, it’s removed. You do need to make sure you don’t overcook the meat or it will be dry. However, the garlic butter adds a nice flavor and healthy fat.
When I do cook fish, it’s typically either baked or grilled outside. Although I love the taste of pan fried, it just makes a mess and can smell up the house.
I never get the fishy odor when baking fish. So, that’s the method used for cooking the meat in this tasty spinach tilapia salad.
The low carb creamy avocado dressing is so simple to make. You simply add all the ingredients into a blender and give it a whirl.
Don’t worry about the plain yogurt in the dressing. Although you wouldn’t know it from the label, if there’s no sugar added, plain whole milk yogurt is a low carb.
I used to shy away from yogurt because of the milk sugar. But, it turns out that most of the sugar is consumed by the culture. See this post to read why.
I went back to see if I had many fish recipes. Turns out I don’t! I do have post written after my son made a dish with the fish he caught.
That old blog post brings back memories. You can see it here. My son is now getting ready to graduate college with one semester left.
I’m thinking I need to work on more low carb fish recipes. What do you think? Do you enjoy eating fish and other seafood?
Spinach Tilapia Salad with Creamy Avocado Dressing Recipe
Garlic Butter Tilapia Salad with Creamy Avocado Dressing
A spinach and fish salad served with creamy dressing. It's an amazing flavor combination that's low carb and keto friendly!
- 400 grams Tilapia Fillet
- 200 grams Spinach
- 80 grams Cherry Tomatoes cut in half
- 1 Avocado sliced
- 1 Medium Yellow Bell Pepper cut in strips
- 1 Small Cucumber thinly sliced
- 3 tablespoons Butter
- 6 cloves Garlic finely chopped
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Spanish Paprika
- 2 to 3 Tbsp. Freshly Squeezed Lemon Juice
- Salt & Ground Black Pepper to taste
Creamy Avocado Lemon Dressing :
- 1 Avocado
- 1/3 cup Yogurt
- 2 tablespoon Freshly Squeezed Lemon Juice
- 1/8 teaspoon Dried Basil
- 1/8 teaspoon Ground Sage
- Sweetener as desired
Wash Tilapia Fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
In a slightly greased baking pan lined with foil, arrange Tilapia fillet, cherry tomatoes and yellow bell pepper. Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until Tilapia fillet is flaky.
Creamy Avocado Lemon Dressing. Using a blender, combine yogurt, avocado, dried basil, ground sage and lemon juice until creamy. Opt to add sweetener if desired.
In a serving platter, assemble the salad. Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes. Pour freshly squeezed lemon juice on Tilapia fillet. Drizzle with Creamy Avocado Lemon Dressing. Serve and enjoy!
5g net carbs per serving