One dinner we make once a week over the warmer months is tilapia. It's so easy to cook and my three year old will actually eat it. Although, we fib a bit and tell her it's chicken. Whatever works. I love making fish with a salsa to go over top or fresh fruit and vegetables as a side.
Last week I had both cucumber and pineapple in the fridge and decided to combine them to made as a salad to go with our tilapia for dinner. Cucumber pairs well with a variety of fruits so I figured it would be just as tasty with pineapple. I was right. The combination with fresh squeezed lime juice was flavorful, which made it a great pair for the fish we made. Enjoy!
Ingredients:
1 cup chopped pineapple
1 cup quartered english cucumber
1 lime
1 tbs cilantro (chopped)
Directions:
Mix together pineapple and cucumber. Squeeze the juice of one lime over the mixture and stir. Top with chopped cilantro.
Pecan crusted tilapia with riced cauliflower and cucumber pineapple salad.
A perfect summer dinner!
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