Fresh Veggie Recipe

Wash and spin-dry the mixed salad greens and romaine. Tear larger leaves into bite-sized pieces and place them in a large salad bowl.

Rinse the cherry tomatoes and slice them in half. Add to the bowl.

Peel (if desired) and thinly slice the cucumber. Add to the bowl.

Grate or julienne the carrot and add it to the bowl.

Core and thinly slice the red bell pepper; add to the bowl.

Thinly slice the radishes and red onion and scatter them over the greens.

Cut the avocado in half, remove the pit, cube the flesh and immediately toss gently with a squeeze of lemon (from the dressing amount or extra) to prevent browning, then add to the salad bowl.

Roughly chop the cilantro (or parsley) and sprinkle it over the salad.

If using seeds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly browned; cool slightly and sprinkle over the salad.

If using cheese, crumble and sprinkle it on top.

Make the dressing

In a small bowl or jar combine the olive oil, fresh lemon juice, vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt and pepper. Whisk vigorously (or shake tightly if using a jar) until emulsified and slightly thickened, about 30 seconds.

Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or a touch more honey if desired.

Right before serving, drizzle the dressing evenly over the salad (start with about half, toss gently, then add more to taste).

Using tongs, gently toss the salad to coat the vegetables with dressing. Transfer to plates or a serving bowl.

Finish with an extra sprinkle of toasted seeds and a few herb leaves. Serve immediately.