Swordfish & asparagus bread salad

Delight your palate with this exquisite swordfish and asparagus bread salad, bursting with flavors of the sea and earth, and a delightful crunch.

Ingredients:

• Lemon-Thyme Vinaigrette
• 3/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons dijon mustard
• 2 teaspoons minced fresh thyme
• Salt & Pepper
• 450g cooked swordfish
• 450g asparagus
• 1/4 cup extra-virgin olive oil
• Salt and Pepper
• 4 English Muffins, split
• 2 shallots, diced
• 110g Feta cheese, cubed

Instructions:

1. Zesty Lemon and Thyme Dressing
2. Combine all the dressing ingredients in a jar with a tight lid, then shake until they are thoroughly mixed.
3. Preparing the Salad
4. Dice the swordfish into one-inch pieces and set them aside.
5. Preheat the oven to 230 °C. Cover a baking sheet with foil. Place the asparagus on the sheet and coat them with oil, salt, and pepper. Arrange the asparagus in a single layer. Bake the asparagus until tender-crisp, approximately 8 - 10 minutes, flipping once. Let it cool, then cut into 3/4 inch sections.
6. Brown the English muffins until crispy. Once they have cooled, chop them into 3/4 inch chunks.
7. In a large bowl, combine the swordfish, asparagus, muffin chunks, shallots, and feta cheese. Give the vinaigrette another shake if necessary, then pour it over the salad (start with 1/2 cup and add more to your liking). Allow it to rest for five minutes before serving.

Summary:

• Calories: 3593 kcal
• Fat: 277 g
• Protein: 140 g
• Carbs: 155 g
• Potassium: 3941 mg
• Magnesium: 371 mg