Salas Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly in a salad spinner or by patting with paper towels. Halve the cherry tomatoes, slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, julienne or shred the carrot, and dice the avocado just before serving to prevent browning.

Assemble salad

In a large serving bowl, place the dried mixed greens. Scatter the cherry tomatoes, cucumber, red onion, and carrot evenly over the greens. Add the diced avocado on top. If using, sprinkle the crumbled cheese and toasted nuts or seeds over the salad.

In a small bowl or a jar with a tight-fitting lid, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), minced garlic (if using), salt, and pepper. Whisk or shake until the mixture is smooth.

Slowly stream in the olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a little more honey if you prefer sweeter, or more lemon/vinegar for brightness.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad and toss gently to coat. Serve additional dressing on the side. Portion the salad among 4 plates and enjoy immediately to keep greens crisp.