Green Salad Recipe

Prepare greens

Place the mixed baby greens in a large salad bowl. If greens are whole-leaf, tear any large pieces into bite-sized pieces with clean hands.

Slice cucumber

If using half an English cucumber, thinly slice it into half-moons until you have about 1/2 cup. Add to the bowl.

Halve tomatoes

Slice cherry tomatoes in half and add them to the greens.

Thinly slice onion

Trim and very thinly slice about 1/4 cup red onion (soak in cold water 5 minutes if you want milder flavor), then drain and add to the bowl.

Prepare avocado

Halve, pit, and slice the avocado into 1/4-inch slices. Gently toss slices into the salad bowl to avoid mashing.

Add cheese and nuts

Sprinkle the crumbled feta and toasted walnuts or sliced almonds over the salad if using.

Combine dressing ingredients

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

Emulsify

Whisk vigorously for 20–30 seconds (or close jar and shake) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon juice as desired.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad and gently toss to coat. Reserve any extra dressing to serve on the side.