Tropical Green Salad with Grilled Mahi-Mahi

Ingredients

• 6 cup baby spinach
• 1 each ripe mango, diced
• 2 each kiwis, peeled and sliced
• 1 each avocado, diced
• 0.33 cup cashews
• 1 each red bell pepper, thinly sliced
• 0.25 cup thinly sliced red onion
• 2 each mahi-mahi fillets, 5 to 6 oz each
• 1 tbsp extra virgin olive oil
• 0.5 tsp garlic powder
• 0.5 tsp ground cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 tbsp extra virgin olive oil (for the dressing)
• 1.5 tbsp fresh lime juice (for the dressing)
• 1 tsp honey (for the dressing)
• 2 tbsp finely chopped cilantro (for the dressing)
• 0.5 tsp Dijon mustard (for the dressing)
• 0.25 tsp salt (for the dressing)
• 1 tsp minced jalapeño, optional (for the dressing)

Instructions

1. 1

   Pat fish dry, brush with oil and season.

2. 2

   Grill or pan-sear over medium-high heat for 3 to 5 minutes per side, until opaque and flaky.

   3 min
3. 3

   Combine spinach, mango, kiwi, avocado, cashews, bell pepper and onion.

4. 4

   Whisk dressing until combined. Toss salad gently and top with fish. Chicken, shrimp or tofu also work well.