Gourmet Salad Recipe

Wash and dry all salad greens thoroughly using a salad spinner or clean towel. Place mixed greens, torn red leaf lettuce, and watercress into a large mixing bowl. Chill briefly if desired.

Prepare the vegetables and fruit: thinly slice the cucumber and radishes; halve the cherry tomatoes; core and thinly slice the pear or apple; slice the avocado just before assembly to avoid browning. Arrange or gently toss these prepared pieces with the greens, leaving avocado slices to be placed on top to maintain shape.

If using grilled chicken: season breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly. If using roasted chickpeas: drain, pat dry, roast with olive oil, smoked paprika and salt at 400°F / 200°C for 20–25 minutes until crisp. Scatter the sliced chicken (or chickpeas) over the salad and sprinkle crumbled goat cheese evenly.

Toast the nuts in a dry skillet over medium heat 3–5 minutes, shaking frequently, until fragrant and slightly browned. Cool briefly and chop roughly. Zest a lemon to obtain thin strips and finely chop chives and basil. Reserve the zest and herbs for final garnish.

Make the Dressing

In a small jar or bowl, combine lemon juice, white balsamic vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake to emulsify, then slowly stream in the olive oil while whisking until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or extra lemon for brightness.

Just before serving, drizzle about two-thirds of the dressing over the salad bowl and gently toss with tongs to coat all components. Arrange avocado slices on top, add the toasted nuts, lemon zest strips and chopped herbs. Scatter remaining dressing over the plated salad and finish with an extra grind of black pepper and a light pinch of salt if needed.

Serve immediately so greens stay crisp. Offer remaining dressing on the side.