Garden Seasonal Salad Recipe

Wash and dry greens

Thoroughly rinse the mixed salad greens under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels. Place greens in a large salad bowl and keep chilled until ready to assemble.

Rinse cherry tomatoes, then halve them. Place in a small bowl.

Wash cucumber; if skin is thick, peel partially. Cut cucumber lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons. Add to bowl with tomatoes.

Trim radishes, thinly slice very thin (use a mandoline or sharp knife) and add to vegetable bowl.

Prepare seasonal vegetables: if using asparagus, trim woody ends and blanch in boiling salted water 1–2 minutes then shock in ice water and pat dry. If using zucchini, slice into 1/4-inch rounds and quickly grill or pan-sear 1–2 minutes per side until tender. If using fennel or carrots, shave or thinly slice. Add prepared seasonal vegetables to the vegetable bowl.

Chop fresh herbs (parsley, basil, dill, or chives) finely and set aside. If using avocado, cut in half, remove pit, dice, and toss with a squeeze of lemon to prevent browning; refrigerate until assembly.

In a small bowl or jar, combine lemon juice, Dijon mustard, honey (or maple syrup), and vinegar. Whisk until smooth to emulsify the mustard and sweetener.

Add minced garlic, chopped fresh herbs, salt, and black pepper. While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is fully combined and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

If making ahead, cover and refrigerate. Bring to room temperature and shake or whisk before using.

Gently toss the chilled greens with half of the vinaigrette in the large salad bowl to coat lightly. Add cherry tomatoes, cucumber, radishes, and seasonal vegetables to the greens.

Drizzle remaining vinaigrette over the salad to taste. Toss gently to combine, being careful not to bruise delicate leaves.

Scatter chopped fresh herbs over the top, then add diced avocado (if using), crumbled feta or goat cheese, and toasted nuts or seeds.

Finish with a light sprinkle of flaky sea salt and a crack of fresh black pepper. Serve immediately.