Arugula Salad with Radishes and Grilled Swordfish

Arugula Salad with Radishes and Grilled Swordfish
Staff Writer

Will Budiaman

I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.


Preheat a grill or cast-iron grill pan on medium heat until smoking hot, about 5 minutes. Rub the swordfish with the olive oil and place on the grill until opaque along the sides and grill marks have appeared, about 8 minutes total.

Meanwhile, combine the mustard, vinegar, and garlic in a salad bowl and whisk in the extra-virgin olive oil. Season with salt and pepper, to taste. When the swordfish is done, add the arugula and radishes to the bowl and toss. Transfer the dressed salad to two plates and divide the swordfish equally on top.


Calories per serving:

520 calories

Dietary restrictions:

Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 36g 55%
  • Carbs 2g 1%
  • Saturated 6g 32%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 22g
  • Polyunsaturated 5g
  • Protein 45g 91%
  • Cholesterol 150mg 50%
  • Sodium 228mg 10%
  • Calcium 55mg 6%
  • Magnesium 80mg 20%
  • Potassium 1,090mg 31%
  • Iron 1mg 8%
  • Zinc 2mg 11%
  • Phosphorus 599mg 86%
  • Vitamin A 106µg 12%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 18mg 89%
  • Vitamin B6 1mg 64%
  • Folic Acid (B9) 30µg 8%
  • Vitamin B12 4µg 64%
  • Vitamin D 32µg 8%
  • Vitamin E 8mg 38%
  • Vitamin K 35µg 43%
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