Pineapple Avocado Salad
4 coconut crusted tilapia fillets
2 tbsp. fresh lime juice
1 tbsp. honey
1 tbsp. extra virgin olive oil
1/4 tsp. salt
2 scallions, chopped
2 tsp. chopped jalapeo pepper
2 cups fresh cubed (3/4") pineapple
2 cups cubed (3/4") seedless watermelon
2 small ripe avocados, cut in 3/4" cubes
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
Preheat oven to 375. Bake tilapia until crispy (or as packaged directions call for) ~20 minutes
Whisk together lime juice, honey, olive oil, scallions, and jalapeno in a large bowl. Toss in pineapple, watermelon, and avocado.
Let stand 15 minutes. Stir in mint and basil. Serve with coconut crusted tilapia.