Super Greens Salad Recipe

Prepare quinoa

If you don't have cooked quinoa ready, rinse 1/2 cup dry quinoa under cold water, then cook with 1 cup water to yield about 1 cup cooked: bring to a boil, reduce to simmer, cover and cook 12–15 minutes until water is absorbed. Fluff with a fork and let cool slightly. Toss warm quinoa with 1 tsp olive oil, 1 tsp kosher salt and 1/4 tsp black pepper; spread on a small plate to cool to room temperature.

Prep produce

Wash and dry the mixed baby greens thoroughly; spin or pat dry and place in a large salad bowl. Peel or scrub the cucumber, slice lengthwise and thinly slice into half-moons (or 1/4-inch rounds) and add to the bowl. Hull and quarter the strawberries and add to the greens. Halve the avocado, remove the pit, slice lengthwise then fan or dice; immediately toss gently with a light squeeze of lemon if desired to prevent browning, then add to the greens.

Cheddar and seeds

Cut the aged cheddar into small 1/4-inch cubes or shave into thin ribbons and add to the bowl. If your seeds are not yet roasted, preheat a small dry skillet over medium heat, add 1 tablespoon mixed pumpkin and sunflower seeds and toast, stirring, for 3–4 minutes until fragrant and lightly browned; remove from heat and let cool. Reserve seeds to sprinkle on the salad just before serving.

Assemble salad

Add the cooled cooked quinoa to the salad bowl with the greens, cucumber, strawberries, avocado and cheddar. Season lightly with remaining 1/4 tsp black pepper. Toss gently to combine, being careful not to mash the avocado or bruise the strawberries.

In a small bowl or jar combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 tablespoon finely minced shallot and 1 teaspoon fresh lemon juice. Whisk (or shake in a jar) to combine.

While whisking constantly, slowly drizzle in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust sweetness or acidity as needed (add up to 1/2 tsp more honey or 1/2 tsp more vinegar).

If not using immediately, cover and refrigerate; bring to room temperature and rewhisk before using.

Dress and finish: Drizzle approximately 3–4 tablespoons of vinaigrette over the assembled salad (reserve extra on the side). Toss gently to coat everything evenly. Sprinkle the roasted seeds over the top. Serve immediately.