Tilapia Salad

1 tablespoon olive oil

2 tilapia fillets

1 ½ tablespoons Chinese five-spice powder, or as needed

salt and ground black pepper to taste

1 (8 ounce) package baby spinach leaves

1 orange bell pepper, diced

1 grapefruit, peeled and sectioned

1 tomato, diced

1 avocado - peeled, pitted and diced

2 tablespoons Asian-style salad dressing

1 ½ tablespoons toasted almonds, chopped

Heat olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with Chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. Remove from heat.

Place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. Drizzle the salad with the Asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.