• 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 par
  
• 1 sm white onion; sliced paper thin
  
• soaked
  
• 3 c spinach leaves; well washed
  
• 1 head butter lettuce; outer leaves discarded
  
• 1 pt cherry tomatoes; halved
  

In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified. Transfer to a glass bowl, stir in the green onions, and taste for seasoning. Cover with plastic wrap and refrigerate for 2 hours.

When ready to serve, drain the onion slices, pat them dry, and separate them into rings. In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently. Pour on enough dressing to coat, and toss again just to mix. Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad. Drape a few onion rings over the top and serve.