- 1 small pkgfresh mint
- ½ cupplain Greek yogurt
- 2 mediumred potatoes
- 2 (8 oz) pkgsugar snap peas
- 1 ½ lbtilapia fillet
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
2 medium red potatoes 2 (8 oz) pkg sugar snap peas 1 lemon 1 small pkg fresh mint
- 2Quarter the potatoes lengthwise (into wedges) and transfer to a small saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
- 3Grate the zest from the lemon, then juice the lemon; add both to a large bowl (that will hold the salad).
- 4To the salad bowl, add yogurt, olive oil, Dijon, salt, and pepper; whisk together.
½ cup plain Greek yogurt 2 tbsp extra virgin olive oil 2 tsp Dijon mustard 1 tsp salt ½ tsp black pepper
- 5Once the water in the saucepan is boiling, cook the potato pieces until they are tender when pierced with a knife or fork, 10 to 15 minutes, making sure not to overcook. Drain in a colander.
- 6Halve the sugar snap peas at an angle; add to the salad bowl.
- 7Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Add to the salad bowl.
- 8Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salad bowl.
- 9Add olive oil to a nonstick skillet and preheat over medium heat.
1 tbsp extra virgin olive oil
- 10Pat the tilapia dry with paper towels and place on a plate; season with salt and pepper on both sides.
1 ½ lb tilapia fillet 1 tsp salt ½ tsp black pepper
- 11Once the skillet is hot, add the tilapia; cook until it is cooked through and golden brown, 2 to 4 minutes per side. Once done, transfer to a plate.
- 12Cut the potato quarters crosswise into ¼-inch-thick pieces; add to the salad bowl. Gently toss the salad until well coated with the dressing.
- 13To serve, divide the tilapia and salad between plates. Enjoy!