Salads Recipe

Wash and dry greens

Rinse mixed salad greens thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes, peel (if desired) and slice the cucumber into half-moons, shred the carrots if not pre-shredded, and thinly slice the red onion. Add all to the bowl with the greens.

Cook and slice protein

If using grilled chicken: season 2 chicken breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C) or pan-sear in 1 tbsp olive oil 6–8 minutes per side. Let rest 5 minutes, then slice thinly. If using roasted chickpeas: drain, pat dry, toss with 1 tsp olive oil, 1/4 tsp smoked paprika and 1/4 tsp salt, roast at 400°F (200°C) for 20–25 minutes until crispy. Add protein to a separate plate to combine later.

Toast nuts and prepare avocado

Toast the walnuts or pecans in a dry skillet over medium heat, shaking occasionally, 3–5 minutes until fragrant and lightly browned; cool and coarsely chop. Pit and dice the avocado just before serving to prevent browning; set aside.

In a small bowl or jar, combine 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake to combine while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more lemon for brightness, salt for seasoning, or a touch more honey if too tart.

Drizzle half of the lemon vinaigrette over the greens and vegetables and gently toss with salad tongs until evenly coated. Add the sliced grilled chicken (or roasted chickpeas), chopped toasted nuts, crumbled feta or goat cheese, and diced avocado over the top.

Taste a small portion. If the salad needs more dressing, add additional vinaigrette a tablespoon at a time until desired coating is reached. Finish with chopped fresh herbs and an optional sprinkle of lemon zest for brightness.

Serve immediately on chilled plates or bowls so the avocado and greens stay fresh.