Restaurants›Moxies Boston Seaport Restaurant›Super Greens Salad Recipe

Super Greens Salad Recipe

Inspired by Moxies Boston Seaport Restaurant
Time25m
Serves4

fresh-cut greens, cucumbers, strawberries, avocado, aged cheddar, roasted seeds & quinoa, white balsamic vinaigrette

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Ingredients

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Salad

White Balsamic Vinaigrette

Method

Salad

1

Prepare greens

Rinse the mixed baby greens thoroughly and spin or pat dry. Place in a large salad bowl and chill briefly while you prepare other components.

2

Slice cucumber

Trim the cucumber ends and slice into 1/4-inch rounds or half-moons if preferred. Add to the bowl with greens.

3

Prepare strawberries

Hull and quarter the strawberries. Add them to the salad bowl, reserving a few attractive quarters for garnish if desired.

4

Prepare avocado

Halve, pit and peel the avocado. Slice or dice into bite-sized pieces and toss gently into the bowl to avoid browning.

5

Add quinoa and seeds

If quinoa is warm, let it cool to near room temperature. Sprinkle the cooked quinoa over the greens. Scatter the roasted pumpkin and sunflower seeds on top for crunch.

6

Add cheddar and season

Shave or cube the aged cheddar and distribute evenly across the salad. Season the assembled salad with the coarse salt and freshly ground black pepper, keeping a light hand because the dressing also contains salt.

White Balsamic Vinaigrette

7

Combine the white balsamic vinegar, minced shallot, Dijon mustard, honey (or maple), and fresh lemon juice in a small bowl or jar. Whisk to combine.

8

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and is slightly thickened.

9

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Taste and adjust: add a little more honey for sweetness, lemon for brightness, or salt if needed.

10

If prepared ahead, refrigerate the dressing up to 3 days and bring to room temperature before using; whisk again to re-emulsify.

Assembly & Serve

11

Drizzle about half of the vinaigrette over the salad and toss gently to coat all ingredients. Add more dressing as desired — typically 2 to 4 tablespoons per serving depending on preference.

12

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with the reserved strawberry quarters and a few extra roasted seeds.

13

Serve immediately. Leftovers: store dressing separately and keep salad components chilled; combine just before serving to avoid sogginess.