Swordfish Salad Bowl

Ingredients

• 300 g Swordfish
• 50 g Almond Butter
• 100 g Apricots
• 50 g Arugula
• 50 g Avocado
• 20 g Lemon

Steps

1. Grill swordfish at 63 °C (63 °C (145 °F)) for 5 minutes.
2. Mix almond butter with lemon juice.
3. Combine arugula, apricots, and avocado in a bowl.
4. Add grilled swordfish on top.
5. Drizzle with almond butter mixture.

Per serving

215 kcal · protein 18.3 g · carbs 7.4 g · fat 13.1 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, fish, nuts

Labels: pescatarian, gluten-free, egg-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.