Salad Recipe

Wash and spin or pat dry the mixed salad greens thoroughly. Place greens in a large serving bowl.

Rinse cherry tomatoes and cut them in half. Add to the bowl with greens.

Peel the cucumber if desired and slice thinly (about 1/8–1/4 inch). Add to the bowl.

Seed and thinly slice the red bell pepper. Add to the bowl.

Very thinly slice the red onion (use a sharp knife or mandoline). If onion is strong, rinse slices under cold water and drain before adding to the bowl.

Peel and julienne or shred the carrot and add to the bowl.

If using nuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

If using avocado, dice it just before serving and toss with a squeeze of lemon to slow browning.

Chop fresh herbs and set aside. Crumble the cheese if using.

In a small bowl or jar combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), and minced garlic.

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.

Season the dressing with salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add a little more lemon/vinegar or honey).

Just before serving, pour about two-thirds of the dressing over the salad greens and vegetables and toss gently to coat. Add more dressing to taste; reserve leftover dressing for another use.

Add the toasted nuts, crumbled cheese, diced avocado, and chopped herbs on top. Toss lightly once more to combine, or leave toppings on top for presentation.

Serve immediately.