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Split Pea Avocado & Swordfish Salad

By 2 Marzo 2020 9 Marzo, 2020 No Comments



– 200 g split peas
– 2 large slices of swordfish
– 2 ripe avocados peeled
– pitted and finely sliced
– salt to taste
– black pepper to taste
– ginger to taste ground
– 1 lemon, zest grated
– EVO to taste


Fill a pot with abundant water and cook the split peas for ab. 50-60 minutes. Once cooked, drain, wash under cold running water and set the peas aside. Meanwhile, grill the swordfish on a non-stick plate for a couple of minutes per side. Then cut it into small cubes. Right after, in a large salad bowl, combine the avocado along with the peas and the swordfish. Finally, emulsify EVO with salt, black pepper and a sprinkle of ginger, adding some lemon zest at the end of the process. Pour the emulsion into the salad, stir well and serve. 

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