Grilled Swordfish Salad with Avocado and Blackberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Swordfish Salad with Avocado and Blackberries

YOUR SOLIN GENERATED RECIPE

Grilled Swordfish Salad with Avocado and Blackberries

This vibrant lunch features a perfectly grilled swordfish steak, served over a bed of crisp mixed greens. Creamy avocado, sweet blackberries, and tangy cherry tomatoes come together with a light olive oil and lemon dressing to create a refreshing, nutrient-packed salad that’s both satisfying and delicious.

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NUTRITION

427kcal
Protein
44.0g
Fat
20.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Swordfish Steak

2 cups Mixed Salad Greens

1/4 medium Avocado (quartered)

1/2 cup Blackberries

1/2 cup Cherry Tomatoes

2 tbsp Red Onion (sliced)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the swordfish steak with salt and pepper. Drizzle lightly with olive oil.

  • 3

    Grill the swordfish for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is grilling, prepare the salad by combining mixed greens, halved blackberries, cherry tomatoes, and thinly sliced red onion in a large bowl.

  • 5

    Dice the 1/4 avocado and gently fold it into the salad.

  • 6

    In a small bowl, whisk together lemon juice, a drizzle of olive oil (if desired extra dressing), salt, and pepper to make a light dressing.

  • 7

    Once the swordfish is done, slice it into bite-sized pieces and place on top of the salad.

  • 8

    Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Grilled Swordfish Salad with Avocado and Blackberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Swordfish Salad with Avocado and Blackberries

YOUR SOLIN GENERATED RECIPE

Grilled Swordfish Salad with Avocado and Blackberries

This vibrant lunch features a perfectly grilled swordfish steak, served over a bed of crisp mixed greens. Creamy avocado, sweet blackberries, and tangy cherry tomatoes come together with a light olive oil and lemon dressing to create a refreshing, nutrient-packed salad that’s both satisfying and delicious.

NUTRITION

427kcal
Protein
44.0g
Fat
20.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Swordfish Steak

2 cups Mixed Salad Greens

1/4 medium Avocado (quartered)

1/2 cup Blackberries

1/2 cup Cherry Tomatoes

2 tbsp Red Onion (sliced)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the swordfish steak with salt and pepper. Drizzle lightly with olive oil.

  • 3

    Grill the swordfish for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is grilling, prepare the salad by combining mixed greens, halved blackberries, cherry tomatoes, and thinly sliced red onion in a large bowl.

  • 5

    Dice the 1/4 avocado and gently fold it into the salad.

  • 6

    In a small bowl, whisk together lemon juice, a drizzle of olive oil (if desired extra dressing), salt, and pepper to make a light dressing.

  • 7

    Once the swordfish is done, slice it into bite-sized pieces and place on top of the salad.

  • 8

    Drizzle the dressing over the salad and gently toss to combine. Serve immediately.