Large Salad With No Meat Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens and red leaf lettuce using a salad spinner or clean kitchen towels. Place them in a very large salad bowl or on a wide platter and lightly tear any oversized leaves into bite-size pieces.

Peel (if desired) and thinly slice the English cucumber into half-moons; add to the bowl.

Halve the cherry tomatoes and add them to the bowl.

Core, seed and thinly slice the red bell pepper into strips; add to the bowl.

Grate or julienne the carrots (or use pre-shredded) and scatter over the greens.

Cut the avocado in half, remove the pit, slice the flesh while still in the skin, then scoop the slices out and arrange on top of the salad just before serving to prevent browning.

Drain and thoroughly rinse the canned chickpeas. Pat them dry with paper towels. For added texture and flavor (optional), toss chickpeas with 1/2 tsp olive oil, a pinch of salt and 1/4 tsp smoked paprika and roast on a baking sheet at 400°F (200°C) for 15–20 minutes until slightly crisp. Let cool, then add to the salad bowl.

Thinly slice the red onion into half-moons and, if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add onions to the salad.

Pit and halve the kalamata olives and scatter them over the salad.

Crumble the feta cheese and sprinkle it evenly over the salad.

Toast the sunflower seeds or pepitas in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Allow to cool slightly, then sprinkle over the salad.

Chop the parsley finely and tear the basil leaves. Scatter both herbs over the assembled salad to add freshness and aroma.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt and black pepper. Whisk vigorously (or close the jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, more honey for sweetness, or more salt if needed.

Just before serving, drizzle about two-thirds of the dressing evenly over the salad and gently toss with salad tongs or clean hands until ingredients are lightly coated. Reserve the remaining dressing for guests to add more as desired.

Transfer the large salad to a serving bowl or platter if not already in one. Arrange avocado slices on top (if not already added), sprinkle a final pinch of toasted seeds and a few extra basil leaves for garnish.

Serve immediately while greens are crisp. Provide extra dressing on the side.