Method

Prepare vegetables

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water, then spin or pat dry until mostly moisture-free. Place in a large salad bowl.

Halve tomatoes

Rinse cherry tomatoes and cut each in half. Add to the salad bowl with the greens.

Slice cucumber and pepper

Peel the cucumber if desired, then slice lengthwise and cut into 1/4-inch half-moons. Core, seed (if large), and thinly slice the red bell pepper. Add both to the bowl.

Thinly slice onion

Peel the red onion and slice very thinly (about 1/8 inch). If you want milder onion, soak the slices in cold water for 5 minutes and drain before adding to the bowl.

Prepare avocado

Halve the avocado, remove the pit, score the flesh in a crosshatch, then scoop out slices or cubes with a spoon. Add on top of the salad just before dressing to prevent browning.

Make the lemon vinaigrette

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or pour into the jar and shake vigorously) until the dressing emulsifies. If the dressing is too thick or sharp, add up to 1 tablespoon water to thin and taste again for seasoning.

Taste and adjust: add more salt, pepper, or honey to balance acidity as desired.

Toast nuts (if not pre-toasted)

Place walnuts or pecans in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly before adding to the salad.

Assemble and serve

If using grilled chicken: slice cooked chicken breast into thin strips and arrange on top of the salad. If using chickpeas: sprinkle rinsed chickpeas over the greens.

Sprinkle the crumbled feta, toasted nuts, and dried cranberries evenly over the salad.

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (start with less — you can always add more) and toss gently to coat all ingredients. Add avocado and toss lightly once more so it doesn't mash.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Today's Salad Special Recipe