Quick Tilapia and Citrus-Avocado Bowls **Health Product Line balanced convenience****

Quick Tilapia and Citrus-Avocado Bowls Health Product Line balanced convenience**

Name: Quick Tilapia and Citrus-Avocado Bowls **Health Product Line balanced convenience**** with Bulgur and Peppery Greens
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 300 g Tilapia; ½ cup Bulgur Wheat; 1 unit(s) Grapefruit; 113 g Arugula and Spinach Mix; 1 unit(s) Shallot; 7 g Dill; 1 unit(s) Avocado; 1 unit(s) Mini Cucumber; 28 g Almonds, sliced; 1 tbsp White Wine Vinegar; ½ tbsp Dijon Mustard; 2 tbsp Oil*

with Bulgur and Peppery Greens

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Allergens:

Tilapia

•Wheat

•Almonds

•Sulphites

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

½ cup

Bulgur Wheat

(Contains: Wheat May contain traces of: Gluten)

1 unit(s)

Grapefruit

113 g

Arugula and Spinach Mix

1 unit(s)

Shallot

7 g

Dill

1 unit(s)

Avocado

1 unit(s)

Mini Cucumber

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

Not included in your delivery

2 tbsp

Oil*

Nutrition Values

Calories670 kcal

Fat28 g

Saturated Fat4 g

Carbohydrate68 g

Sugar15 g

Dietary Fiber12 g

Protein44 g

Cholesterol75 mg

Sodium210 mg

Trans Fat0 g

Potassium1500 mg

Calcium225 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Cut a piece off top and bottom ends of grapefruit. Place flat end on a cutting board, cut the peel away from top to bottom, turning orange as you go.
When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments into a small bowl
Squeeze the leftover grapefruit membranes into a medium bowl to release juice. (We'll use it later for the dressing!)

Peel, then finely mince shallot.
Roughly chop dill.
To the bowl of grapegruit juice, add shallots, dill, vinegar, Dijon and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper if desired, then stir to combine
Peel, pit, then cut avocado into -inch pieces.
Thinly slice cucumber.
Roughly chop dill.

Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper to taste, if desired.
Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through and golden.**

Fluff bulgur with a fork. Season to taste with salt and pepper, if desired.
Separate and reserve 2 tbsp (1/4 cup) of the marinated shallot mixture.
To the large bowl, of shallots, add cucumbers, grapefruit, and arugula and spinach mix. Toss to coat.
Divide salad and bulgur between plates
Top with tilapia, avocado and almonds.
Spoon reserved dressing overtop.