Salads Recipe

Wash and thoroughly dry the mixed salad greens and shredded iceberg lettuce in a salad spinner or by patting with clean kitchen towels. Tear any large leaves into bite-sized pieces. Place the greens in a large salad bowl and chill briefly while preparing other components.

Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red bell pepper and red onion, and shred or julienne the carrot. Dice the avocado and toss with a squeeze of lemon to prevent browning if not using immediately.

Toast nuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly browned. Cool and roughly chop. Measure out dried cranberries and crumble the cheese.

Cooked Chicken (if using)

Season chicken breasts with salt and pepper and cook in a skillet with 1 tbsp olive oil over medium-high heat 5–7 minutes per side (or until internal temperature reaches 74°C / 165°F). Let rest 5 minutes, then slice thinly.

Chickpeas (if using)

Rinse and drain canned chickpeas. For extra flavor, toss with 1 tsp olive oil, 1/4 tsp smoked paprika, and a pinch of salt and roast at 200°C (400°F) for 15–20 minutes until slightly crisp.

Smoked Salmon / Shrimp (if using)

If using shrimp, sauté peeled shrimp in 1 tbsp olive oil with a pinch of salt and pepper for 2–3 minutes per side until opaque. If using smoked salmon, simply flake into bite-sized pieces.

In a small jar or bowl, combine fresh lemon juice, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to blend. Slowly drizzle in the extra-virgin olive oil while whisking (or add to jar, close lid, and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning—add more honey for sweetness, lemon for brightness, or salt to taste.

Remove the greens from the refrigerator. Add the prepared vegetables (cherry tomatoes, cucumber, bell pepper, carrot, red onion) to the bowl with the greens and toss gently to combine.

Add the chosen protein (sliced chicken, roasted chickpeas, or smoked salmon/shrimp) on top or toss through, then scatter diced avocado, crumbled cheese, toasted nuts, and dried cranberries over the salad.

Drizzle the lemon vinaigrette over the salad—start with about half the dressing, toss gently, and add more to taste. Garnish with chopped fresh herbs and lemon wedges. Serve immediately.