Smoked Swordfish Salad Mazatlan
| Yield: | 1 Servings |
| Categories: |
| 3/4 | lb | Swordfish; in one piece |
| 1/3 | c | Cider vinegar |
| 1 | lg | Clove garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | tb | Freshly ground black pepper |
| 1/2 | ts | Sugar |
| 1/2 | Avocado; peeled | |
| 2/3 | c | Olive oil |
| 3 | Green onions; white and light green parts only, finely chopped | |
| 1 | sm | White onion; sliced paper thin, soaked in ice water for 2 hours |
| 3 | c | Spinach leaves; well washed |
| 1 | Head butter lettuce; outer leaves discarded and inner leaves torn into bitesized pieces | |
| 1 | pt | Cherry tomatoes; halved |
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