Spring Mix Salad Recipe

Prepare vegetables

Rinse the spring mix under cold water in a salad spinner or colander. Spin or pat dry thoroughly so leaves are crisp. Rinse cucumber, tomatoes, and radishes and dry. Thinly slice the cucumber and radishes. Halve the cherry tomatoes. Thinly slice the red onion into rings or half-rings. Dice the avocado and set aside with a squeeze of lemon (from the dressing juice measured) to prevent browning if not serving immediately.

Toast walnuts (if not already toasted)

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop.

Assemble salad

In a large salad bowl, combine the dried spring mix, sliced cucumber, halved cherry tomatoes, sliced radishes, and red onion. Gently fold in the diced avocado and crumbled feta, taking care not to mash the avocado. Sprinkle the toasted walnuts over the top and set aside while you finish the dressing.

In a small bowl or jar, add the lemon juice, minced garlic, Dijon mustard, and honey. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper. Taste and adjust — add up to 1/4 tsp more salt or another 1/2 tsp honey if you prefer sweeter, or an extra 1/2 tablespoon lemon juice for more acidity.

Just before serving, pour the dressing over the assembled salad (start with about 3 tablespoons, toss gently, and add more to taste). Use tongs to toss the salad gently until leaves are evenly coated. Serve immediately.