Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Place the greens in a large salad bowl.

Halve the cherry tomatoes and add them to the bowl with the greens.

Thinly slice the cucumber and red onion. Add the cucumber to the bowl and either add all the red onion or reserve half to sprinkle on top for presentation.

Pit and dice the avocado. Toss the avocado gently with a tiny pinch of salt and add to the salad just before dressing to avoid browning.

If using chicken: slice or shred 1 cup cooked chicken breast and warm slightly if desired. If using chickpeas: drain and rinse 1 cup canned chickpeas and pat dry.

Roughly chop the walnuts and toast them in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Allow to cool slightly.

Crumble the feta cheese and set aside. Add the protein, toasted walnuts and feta to the salad bowl just before tossing.

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or close the jar and shake) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add more lemon for brightness, more honey for sweetness, or more salt and pepper as needed.

Pour about half of the dressing over the salad and gently toss to combine, using salad tongs or two large spoons. Add more dressing to taste — aim for a light, even coating.

Transfer to individual plates or serve family-style. Sprinkle remaining walnuts and extra crumbled feta on top for presentation.

Serve immediately. Leftover dressing can be refrigerated for up to 5 days; assembled salad is best enjoyed immediately to keep greens crisp.