Swordfish and Green Bean Salad

This refreshing salad features grilled swordfish and crisp green beans, tossed with a tangy vinaigrette.

Ingredients - Serves 4

Preheat the grill to medium-high heat.
Season the swordfish steaks with salt and pepper.
Grill the swordfish for 4-5 minutes per side, or until cooked through. Remove from the grill and let rest for a few minutes.
Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until crisp-tender. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked green beans, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
Pour the vinaigrette over the salad ingredients and toss to coat evenly.
Slice the grilled swordfish steaks into thin strips.
Divide the salad onto plates and top with the sliced swordfish.
Serve immediately and enjoy!