Salads Recipe

Prep vegetables and cheese

Rinse and dry the mixed greens thoroughly using a salad spinner or by patting with paper towels. Halve cherry tomatoes, peel (if desired) and dice cucumber into 1/2-inch pieces, thinly slice the red onion, crumble the feta, and dice the avocado. Place all prepared vegetables and feta in a large salad bowl but hold the avocado and walnuts aside until dressing is ready to prevent early sogginess.

Make the vinaigrette

In a small bowl or jar, combine fresh lemon juice, white wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, chopped parsley, chopped basil, salt, and black pepper. Whisk while slowly drizzling in the extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add another 1/2 tsp salt or a squeeze more lemon if you prefer brighter acidity.

Toast walnuts (if not pre-toasted)

Place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Watch closely to avoid burning. Remove from heat and let cool slightly.

Dress and toss

Pour about 3/4 of the vinaigrette over the mixed greens, cherry tomatoes, cucumber, red onion, and feta. Gently toss with salad tongs or two large spoons until leaves are evenly coated. Add the diced avocado and toasted walnuts, then drizzle the remaining vinaigrette to taste. Toss once more gently to combine without breaking the avocado.

Finish and serve

Transfer to serving plates or leave in the bowl. Sprinkle a final pinch of salt and a grind of black pepper, garnish with extra fresh herbs if desired, and serve immediately. If using optional add-ins (grilled chicken, chickpeas, seeds, or croutons), arrange them on top after tossing so they remain texturally distinct.

If adding grilled chicken: slice cooked chicken breast thinly and arrange on top of the tossed salad just before serving. For chickpeas: pat them dry and toss with a small pinch of salt and 1/2 tsp olive oil, then scatter over the salad. For sunflower seeds or croutons: sprinkle over the finished salad to add crunch.