Green Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Trim and halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons to equal about 1/2 cup. Thinly slice red onion into rings or half-rings and separate. Peel and julienne or grate the carrot to measure about 1/2 cup. If using avocado, cut in half, remove pit, slice or dice and hold until assembly.

Place the dried mixed greens in a large bowl. Add the cucumber, cherry tomatoes, sliced red onion, and carrot. If using avocado, add it just before tossing to avoid browning.

Toast the nuts in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly, then roughly chop if needed.

If using cheese, crumble the feta or shave the parmesan and set aside for topping.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, red wine vinegar, minced garlic, salt, and black pepper. Whisk vigorously until emulsified (or close jar lid and shake until combined), about 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed.

If dressing sits for a while, whisk or shake again before using to recombine.

Just before serving, drizzle about 2–3 tablespoons of dressing over the salad (reserve extra dressing to the side). Gently toss the greens and vegetables with tongs to coat evenly. Add the toasted nuts and cheese, then toss lightly once more to combine.

Taste and add additional dressing, salt, or pepper as desired. Serve immediately.