• Before starting, wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• When hot, add sesame seeds 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 small bowl.

• To a large bowl, add vinegar, half the honey and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
• Add cabbage and half the sesame seeds. Toss to coat. Set aside.

• Reheat the same pan from step 1 over medium-high.
• While the pan heats, pat tilapia dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. Pan-fry for 3-4 min per side, until golden and cooked through.** Transfer tilapia to a plate.
• Add edamame to the pan. Cook, stirring occasionally, for 3-4 min, until heated through.
• Meanwhile, break tilapia up into large flakes. Return tilapia to the pan.
• Remove from heat. Add miso broth concentrate and remaining honey. Set aside.

• Halve, pit, then peel avocado. Cut into 1/2-inch pieces. Season with salt and pepper.

• To bowl of cabbage, add baby spinach and spring mix. Toss to coat.
• Divide salad between plates.
• Top with tilapia and avocado.
• Sprinkle crispy shallots and remaining sesame seeds over top.

If you've opted to get tilapia, while the pan heats, pat tilapia dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp  (2 tbsp) oil, then tilapia. Pan-fry for 3-4 min per side, until golden and cooked through.** Transfer tilapia to a plate. Add edamame to the pan. Cook, stirring occasionally, for 3-4 min, until heated through. Meanwhile, break tilapia up into large flakes. Return tilapia to the pan. Remove from heat. Add miso broth concentrate and remaining honey. Set aside. Follow the rest of the recipe as written.