Green Salad Recipe

Prepare greens

Inspect the mixed baby lettuces and arugula, discard any wilted leaves. If leaves are large, tear by hand into bite-size pieces. Place greens in a large salad bowl and gently toss to combine.

Prepare cucumber

Trim ends of the English cucumber, halve lengthwise and use a spoon to scoop seeds if watery. Thinly slice into half-moons until you have about 1/2 cup. Add to the greens.

Slice scallions and fennel

Trim root ends of scallions and thinly slice on the diagonal. If using fennel, trim core and slice very thinly (use a mandoline or sharp knife). Add both to the bowl.

Prepare avocado

Cut the avocado in half, remove the pit, score flesh in a grid while still in the skin, then scoop out cubes with a spoon. Add avocado to the bowl last so it stays intact.

Add chopped fresh herbs (parsley, chives, or dill) to the salad for brightness and toss gently to combine all salad components.

Make dressing

In a small jar or bowl, combine the lemon juice, white wine vinegar, Dijon mustard, and honey. Whisk briefly to emulsify, then slowly stream in the extra-virgin olive oil while whisking until dressing is smooth and slightly thickened.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add an extra 1/2 teaspoon lemon juice for brightness or 1/4 teaspoon honey to balance acidity, if needed.

Dress the salad

Pour about 2 to 3 tablespoons of dressing over the prepared greens and vegetables. Using salad tongs, gently toss to coat evenly. Add more dressing sparingly—you can always serve extra on the side.

Add toppings

Scatter the toasted nuts over the top and sprinkle the grated parmesan or crumbled feta if using. Give a final gentle toss or leave the toppings on top for presentation.

Serve immediately so the greens stay crisp. If making ahead, keep the dressing and toppings separate and combine just before serving.