Garden Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place 4 cups of greens in a large serving bowl.

Halve 1 cup cherry tomatoes and add to the bowl.

Peel (if desired), seed and thinly slice cucumber until you have about 1 cup and add to the bowl.

Add 1/2 cup shredded carrot, 1/2 cup thinly sliced radishes and 1/4 cup thinly sliced red onion to the bowl. Toss gently to distribute.

Dice 1 avocado just before serving to avoid browning. Add diced avocado to the top of the salad and gently fold once to combine.

Tear 1/4 cup fresh basil leaves into bite-sized pieces and sprinkle over the salad.

Chop 2 tablespoons fresh parsley and scatter across the salad for bright herb flavor.

Toast 3 tablespoons sunflower or pumpkin seeds in a small dry skillet over medium heat, stirring constantly, until fragrant and lightly golden (about 3–4 minutes). Cool slightly and sprinkle over the salad for crunch.

If using, crumble 1/4 cup feta or goat cheese and dot it over the salad.

Make the dressing

In a jar or small bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon minced fresh garlic, and 1/2 teaspoon minced fresh thyme. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or seal jar and shake) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning: add more lemon for acidity, a pinch more honey for sweetness, or more salt as needed.

Just before serving, drizzle the vinaigrette over the salad — start with about 2–3 tablespoons and toss gently to coat. Reserve any extra dressing for serving.