Evolution Salad Recipe

Place the mixed baby greens, torn frisée, and microgreens (if using) into a large salad bowl. Keep chilled until ready to assemble.

Prepare asparagus: bring a small pot of salted water to a boil. Add asparagus spears and blanch for 45–60 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry, then use a vegetable peeler to shave lengthwise into ribbons.

Slice the cucumber in half lengthwise, remove seeds with a spoon if desired, then thinly slice. Thinly slice radishes. Halve the strawberries. Slice the avocado just before assembly and toss slices with a few drops of lemon juice to prevent browning.

Grill chicken (or prepare chickpeas)

If using chicken: season two small chicken breasts (about 12 oz total) with salt and pepper. Grill or pan-sear over medium-high heat for about 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice. If using chickpeas: drain and rinse one 15-oz can, toss with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika, and roast at 425°F (220°C) for 15–20 minutes until slightly crisp.

Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 3–4 minutes. Cool slightly and roughly chop. Crumble feta and set aside.

Chop fresh mint and chiffonade basil. Thinly slice the green part of the scallion. Combine these aromatic herbs and set aside to sprinkle over the salad at assembly for brightness.

In a small bowl or jar, whisk together white miso paste, lemon juice, rice vinegar, honey (or maple), Dijon mustard and warm water until smooth.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust: add up to 1 tsp more honey for sweetness or 1 tsp more lemon juice for brightness.

Right before serving, drizzle about half of the vinaigrette over the greens and gently toss to coat (add more if needed, but start light).

Arrange sliced cucumber, radishes, shaved asparagus, strawberry halves and avocado slices over the dressed greens. Fan the sliced grilled chicken (or scatter roasted chickpeas) across the top.

Sprinkle toasted walnuts, crumbled feta, chopped mint, basil chiffonade and sliced scallion evenly over the salad.

Finish with a light grating of lemon zest and the extra toasted walnut pieces for texture. Serve immediately with remaining vinaigrette on the side.