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!
1 cup chopped pineapple
1 cup quartered english cucumber
1 tbs cilantro (chopped)
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!