Mixed Green Salad Recipe

Wash and dry greens

Rinse the mixed salad greens in cold water, then spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels. Excess water will dilute the dressing.

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion into half-rings. Peel and grate or julienne the carrot. If using avocado, halve, pit, and slice or cube it just before serving and toss with a squeeze of lemon to slow browning.

Combine the prepared vegetables and greens in a large mixing bowl and gently toss to distribute evenly.

If your nuts are not toasted, warm a small sauté pan over medium heat. Add the chopped walnuts or pecans and toast without oil for 2–4 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat and cool.

Crumble the feta or goat cheese and chop the fresh herbs if using. Set aside until assembly.

In a small bowl or a jar with a lid, combine the lemon juice or vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.

Whisk in the olive oil in a slow steady stream until the dressing emulsifies, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt, a little more honey if too tart, or a splash more oil if too sharp.

Right before serving, drizzle about 2–3 tablespoons of the vinaigrette over the greens and vegetables in the large bowl (reserve any extra dressing). Gently toss with salad tongs to coat evenly—use more dressing if desired but add gradually to avoid overdressing.

Scatter the toasted nuts and crumbled cheese over the top, sprinkle with the chopped herbs, and add the avocado slices. Give the salad one gentle final toss or serve as arranged.

Taste and finish with an extra pinch of salt and freshly ground black pepper if needed. Serve immediately.