Swordfish & Asparagus Bread Salad Recipe

Name: Swordfish & Asparagus Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For the Salad; 1 pound cooked swordfish; 1 pound asparagus; 1/4 cup extra-virgin olive oil; Salt and Pepper; 4 English Muffins, split; 2 shallots, diced; 4 ounces Feta cheese, cubed

Servings: persons

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
For the Salad
1 pound cooked swordfish
1 pound asparagus
1/4 cup extra-virgin olive oil
Salt and Pepper
4 English Muffins, split
2 shallots, diced
4 ounces Feta cheese, cubed

1
In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.
2
Cut the swordfish into one-inch cubes and set aside.
3
Preheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.
4
Toast the English muffins until brown. When cooled, cut into 3/4 inch cubes.
5
In a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lemon-Thyme Vinaigrette, 3/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, 2 teaspoons dijon mustard, and more.

Yes, Swordfish & Asparagus Bread Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Swordfish & Asparagus Bread Salad

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