By Chef Honoré Gbedze
Organic Hillcrest Mixed Green Summer Salad with Beet Vinaigrette and Pan Seared Mahi Mahi
Ingredients
Mixed green lettuce
8 green beans – halved
8 cherry tomatoes – halved
6 cooked fingerling potatoes – halved
8 black pitted olives – halved
16 blueberries
1 cup cubed pineapple chunks
1 cup cubed papaya chunks
1 avocado pear sliced
½ cup roasted cashew nuts
1 fresh lemon – juice
2 hard boiled eggs – halved
½ cup grated Asiago cheese
2 x 6 oz pieces of Mahi Mahi
Vinaigrette
5 small cooked red beets
2 tea spoons of Dijon mustard
3 tables spoons of vegetable oil
1 tea spoon of chopped garlic
1 tea spoon of fresh chopped parsley
1 tea spoon of fresh chopped basil
2 tea spoons of lemon juice
salt and pepper to taste
Place all ingredients in food processor, blend for 15 seconds, add 1 teaspoon of honey if needed and season with salt and pepper.
Method
In a big salad bowl, add the lettuce, fruit, beans, potatoes and toss lightly with some of the vinaigrette. In hot frying pan sear Mahi Mahi on each side and squeeze some fresh lemon juice on the fish.
Place the lettuce mixture on a serving plate, dress the salad with the eggs, olives, tomatoes, cheese and cashew nut. Place the Mahi Mahi and top with avocado slices and drizzle the remaining vinaigrette onto the salad. Serves 2
Bon Appetit!
Happy Summer
