Fresh Salads Recipe

Prep vegetables

Wash and dry the mixed baby greens thoroughly using a salad spinner or clean kitchen towels. Thinly slice the cucumber and red onion, halve the cherry tomatoes, and dice the avocado. Place all prepared vegetables in a large salad bowl.

Add cheese and seeds

Crumble the feta (if using) and sprinkle it over the greens. Scatter the toasted sunflower seeds evenly on top. If you want the sunflower seeds extra crunchy, toast them in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until fragrant and lightly browned.

Emulsify dressing

In a small bowl or a jar with a tight lid, combine the fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk briefly (or shake the jar) while slowly adding the olive oil in a steady stream, or add all ingredients to the jar and shake vigorously until the dressing is smooth and emulsified. If the dressing is too thick or tangy, add 1 tablespoon cold water and whisk/shake to adjust consistency and taste.

Taste and adjust

Taste the dressing and adjust seasoning as needed: more honey for sweetness, more lemon for brightness, or a pinch more salt. Keep refrigerated until ready to use, up to 3 days.

Toss and serve

Right before serving, pour about 3–4 tablespoons of the lemon-honey vinaigrette over the salad (reserve extra for diners to add if desired). Gently toss the greens and vegetables with tongs until everything is lightly coated. Taste and add more dressing, salt, or pepper as needed.

Add protein (optional)

If using grilled chicken: slice cooked chicken breasts and arrange on top of the tossed salad. For shrimp: scatter peeled cooked shrimp over the salad. For chickpeas: rinse and drain a can, pat dry, and sprinkle over the top for a vegetarian protein boost. Serve immediately.