Strawberry, Spinach Salad & Swordfish with Mango, Pineapple, Jalapeno Salsa



4 steaks swordfish

1 teaspoon olive oil

1 lemon juiced

Salt & Pepper to taste


1 5 oz container Organic Girl spinach

1 3.5 oz container Lucky’s Market goat cheese crumbles

1 pound strawberries

1/2 cup pecans

Salad Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

2 tablespoons honey

1 pinch of salt

pepper to taste

Mango, Pineapple & Jalapeno Salsa

1 mango cubed

1/2 cup fresh pineapple cubed

1/2-1 jalapeno minced

1/4-1/2 Red Onion diced

1 lime juiced

1/2 cup chopped cilantro

Salt & Pepper to taste

1 avocado (optional)


For salsa, mix mango, pineapple, jalapeno and red onion together in a bowl. Squeeze lemon juice over mix. Add cilantro and pepper and avocado if desired.

For salad, place spinach in a bowl. Slice as many strawberries as desired and place on top. Crumble pecans and sprinkle pecans and goat cheese on top. Mix dressing ingredients together and drizzle over salad.

For swordfish, place grill on medium-high heat. Brush swordfish steaks with olive oil. Drizzle with lemon juice and sprinkle with salt and pepper to taste on both sides. Place steaks on grill. For thick steaks, grill approximately 6+ minutes a side. For thinner steaks 3 minutes a side will suffice. Serve swordfish topped with salsa.