with Ranch Dressing and Grilled Ciabatta Croutons
Ingredients: Tilapia fillet • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cucumber • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium edta) (egg, milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites)
Allergens
Utensils
Tags
Tilapia
300 g
Ciabatta Roll
1 unit(s)
Spring Mix
113 g
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Ranch Dressing
4 tbsp
Garlic Salt
4 g
White Wine Vinegar
1 tbsp
Dill-Garlic Spice Blend
4 g
Sugar
0.5 tsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.063 tsp
-
Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Thinly slice cucumbers into rounds.
- Cut ciabatta into 1/2-inch slices.
- Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Cut tomato into 1/2-inch pieces.
- To a large bowl, add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper, then whisk to combine.
- Add tomatoes and cucumbers, then toss to combine.
- Pat tilapia dry with paper towels. Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Add tilapia to the grill. Close lid and grill 4-5 min per side, until tilapia is golden and cooked through.**
- Carefully transfer tilapia to a plate.
- Meanwhile, add ciabatta slices to the other side of the grill.
- Close lid and grill 2-3 min per side, until ciabatta is crisp and grill marks form.
- Transfer ciabatta slices back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- To the bowl with marinated veggies, add spring mix and half the croutons, then toss to combine.
- Divide salad and tilapia between plates.
- Drizzle ranch dressing over top.
- Sprinkle remaining croutons over top.
If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 4-5 min per side, until golden and cooked through.**
500
kcal
Calories
26
g
Fat
4
g
Saturated Fat
30
g
Carbohydrate
5
g
Sugar
3
g
Dietary Fiber
36
g
Protein
80
mg
Cholesterol
1300
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Ranch Dressing and Grilled Ciabatta Croutons
