Friday, November 6, 2015

Mixt Green's Maui Salad Ingredients

If you miss Mixt Green's Maui salad as much as I do, here at least are the ingredients, via an old menu of theirs I found online.

The Salad:

butter lettuce, coriander-crusted ahi tuna, avocado, mango, cherry tomatoes, cucumber, red onion, shiso, mango citrus vinaigrette, topped with toasted macadamic nuts

Mango Citrus Vinaigrette:

Blend Rice Wine Vinegar, OJ, Lime juice, honey, dijon, mango chunks, pepper, garlic, olive oil poured in slowly to emulsify.

Of course no amounts are here, so you'll need to experiment! If you do, we'd love to hear.

Update 8/2017:

Recipe found!

Maui // Serves 4


1/2 cup mango puree
1/4 cup rice wine vinegar
2 tablespoons fresh orange juice
1 teaspoon fresh lime juice
1/2 teaspoon chili garlic sauce
2 tablespoons minced fresh cilantro
1/2 cup canola oil
salt and freshly ground pepper

Salad Ingredients:

1 cucumber
4 (6 ounce) tuna steaks
salt and freshly ground pepper
4 tablespoons crushed coriander seeds
2 tablespoons canola oil
2 heads butter lettuce
1 large hass avocado, sliced
1 pint cherry tomatoes, sliced
2 ripe mangoes, peeled, seeded & julienned
1 red onion, finely diced
1 bunch basil, leaves picked
1/2 cup crushed macadamia nuts


To make the dressing, combine mango puree, vinegar, orange juice, lime juice, garlic sauce, and cilantro in a blender. Blend until smooth, then slowly add oil in a stream and blend again. Season with salt and pepper. Set aside.

Peel cucumber, slice in half lengthwise, then run a spoon down the middle and scoop out the seeds. Slice into half moons. Season each tuna steak with salt, pepper and 1 tablespoon of crushed coriander. Press spices onto each steak to ensure coating sticks while cooking. Heat saute pan over high heat, add canola oil. When it reaches smoking point, sear tuna on all sides (about 6 seconds total). Slice each steak into 3 large pieces and set aside. To plate, gently toss butter lettuce, avocado, cherry tomatoes, mango, onion, cucumber and basil leaves with desired amount of dressing. Top with tuna and macadamia nuts.

Source: Mixt Salads: A Chef’s Bold Creations by Andrew Swallow.

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