Family Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Transfer to a large serving bowl or keep in the bowl you'll toss the salad in.

Prep tomatoes and cucumber

Halve the cherry tomatoes. Peel the cucumber if desired, then slice it lengthwise and cut into 1/4-inch half-moons. Add tomatoes and cucumber to the bowl with the greens or a separate prep bowl.

Chop pepper, carrot, and onion

Remove seeds and stem from the red bell pepper and cut into thin strips or bite-sized pieces. Peel the carrots and use a vegetable peeler to make ribbons or slice into thin rounds. Thinly slice the red onion into half-moons. Add all vegetables to the greens.

Toast sunflower seeds

Place sunflower seeds in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool.

Cook and halve eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 9–11 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter or halve.

Prepare avocado and herbs

Cut the avocado in half, remove the pit, scoop out the flesh and slice or dice. Chop the parsley finely. Add avocado and parsley to a small bowl and keep separate until assembly to avoid bruising the avocado.

Add cheese

Crumble the feta if not already crumbled and set aside for assembly.

In a jar or small bowl, combine red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake until combined. While whisking, slowly stream in the olive oil until the dressing emulsifies. Taste and adjust seasoning—add a little more vinegar for brightness or a pinch more salt if needed.

Pour about half of the dressing over the greens and vegetables and toss gently to coat. Add the crumbled feta, toasted sunflower seeds, avocado pieces, and quartered hard-cooked eggs on top. If the salad seems dry, add remaining dressing as needed. Finish by sprinkling chopped parsley and a grind of black pepper over the top.

Serve immediately so the greens stay crisp. Pass extra dressing at the table.