Organic Greens Recipe

Wash and dry

Thoroughly wash all greens and vegetables. Use a salad spinner to remove excess water or pat dry with clean kitchen towels. Excess moisture will dilute the dressing and make the salad soggy.

Trim and slice: Cut cucumber into half-moons (about 1/4-inch thick) to yield about 1/2 cup. Halve cherry tomatoes, thinly slice red onion, grate or julienne the carrot, and dice the avocado just before serving to prevent browning.

Combine greens and vegetables: In a large salad bowl, add 4 cups baby spinach and 3 cups mixed salad greens. Add cucumber, cherry tomatoes, grated carrot, and sliced red onion. Hold avocado aside until dressing is ready.

In a small bowl or jar, add 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and the minced garlic (1 clove).

Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk vigorously for 20–30 seconds or secure jar lid and shake until emulsified and slightly thickened. Taste and adjust: add more lemon for brightness, salt for seasoning, or honey for sweetness as needed.

Dress the greens: Drizzle about three-quarters of the dressing over the greens and vegetables in the large bowl (reserve some dressing for those who want less). Using salad tongs, toss gently but thoroughly to coat leaves evenly. Toss just before serving to keep greens crisp.

Add avocado and toppings: Gently fold in the diced avocado. Sprinkle optional toppings—1/4 cup toasted walnuts, 2 tbsp sunflower seeds, and 1/4 cup crumbled feta or goat cheese—over the salad.

Finish and serve: Transfer to a serving bowl or individual plates. Pass remaining dressing at the table. Serve immediately.