Bb Garden Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes, thinly slice the cucumber, shred or julienne the carrot, thinly slice the red bell pepper and radishes, and very thinly slice the red onion. Place all prepared vegetables in a large mixing bowl.

If using avocado, dice it and set aside in a small bowl with a squeeze of lemon to prevent browning until ready to toss.

Make vinaigrette

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake to combine. Slowly add the olive oil in a steady stream while whisking to emulsify, or add oil to jar and shake vigorously until combined. Season with salt and freshly ground black pepper, then taste and adjust acidity or sweetness as needed.

Let the dressing sit for 5 minutes at room temperature to allow flavors to meld while finishing the salad preparations.

Toss and plate

Just before serving, pour about two-thirds of the dressing over the large bowl of salad greens and vegetables (reserve remainder for guests to add more). Gently toss with salad tongs or clean hands until everything is evenly coated. Add the diced avocado if using and fold gently to combine.

Add toppings

Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the crumbled feta (or goat cheese) evenly over the top, followed by the toasted sunflower or pumpkin seeds and the chopped fresh herbs.

Serve immediately with the remaining dressing on the side. If desired, provide extra salt and pepper at the table.