Special Salad Recipe

Wash and dry

Rinse the mixed salad greens thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels until mostly dry to prevent a watery salad.

Place the dried greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, and thinly sliced red onion. Gently toss to distribute the vegetables evenly.

Peel and dice the avocado last to avoid browning. Add the diced avocado to the salad bowl just before dressing to keep it fresh.

If using grilled chicken: season two chicken breasts with salt and pepper (and optional olive oil). Grill or pan-sear over medium-high heat 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice. If using roasted chickpeas: drain, pat dry, toss with 1 tsp olive oil, 1/2 tsp smoked paprika, a pinch of salt, and roast at 400°F (200°C) for 20–25 minutes until crisp.

Add the sliced chicken (or roasted chickpeas) to the salad bowl. Sprinkle the crumbled feta, toasted walnuts, and dried cranberries over the salad.

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

Secure the jar lid and shake vigorously for 20–30 seconds, or whisk briskly in a bowl until the dressing emulsifies and slightly thickens. Taste and adjust seasoning: add more lemon for acidity, honey for sweetness, or salt to taste.

Pour about half of the dressing over the salad and toss gently to coat all ingredients. Add more dressing if needed to reach your desired level of coating—be careful not to overdress.

Finish by sprinkling the chopped fresh parsley or basil and lemon zest over the top for brightness.

Serve immediately on plates or a large platter so the avocado and greens remain fresh and vibrant.