Enjoy a fresh cool salad that is easy and can be put together quickly. Healthy fare too!

Makes 2 dinner sized servings.


3/4 to 1 lb. Ono filets (2 pieces) rinsed and patted dry
1 package of super greens (lettuces such as kale and spinach)
Cherry tomatoes, about 10
1 avocado
1 hard cooked egg, sliced in wedges
1 Persian cucumber or small pickling cucumber, sliced thin
Salt and pepper
Olive oil
Seasoned rice vinegar
Dill (dried or fresh)

Heat grill to high heat. 400 degrees. Brush a few teaspoons of olive oil on both sides of fish. Season with salt and pepper. Place on the grill and close cover. Cook for 6 minutes. Turn fish over and finish for another 4 minutes, about 10-12 minutes total depending on thickness of filets. Remove and keep warm.

Peel and slice avocado, add to greens with tomatoes, hard cooked egg and cucumber slices. Toss together with 2 teaspoon of olive oil. Sprinkle with 3 teaspoons of seasoned rice vinegar, salt and pepper to taste. Divide onto 2 plates.

Break or slice the Ono into chunks and place on top of the greens. Sprinkle with the dill and enjoy!

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