Garden Salad Recipe

Wash and dry greens

Rinse mixed salad greens under cold water, then spin or pat dry thoroughly. Excess water will dilute the dressing and make the salad soggy.

Prepare vegetables

Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds (or half-moons if preferred). Thinly slice the radishes and red onion. Peel and julienne or shred the carrot. Thinly slice the red bell pepper. Place all prepared vegetables in a large salad bowl with the dried greens.

Add herbs

Chop the fresh herbs and sprinkle them over the salad base for brightness and aroma.

If using avocado, dice it just before serving and gently fold it into the salad to avoid browning. If adding cheese, sprinkle crumbled feta or goat cheese over the salad. If using nuts or seeds, toast them in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned; cool slightly and scatter over the salad.

Make the dressing

In a small bowl or jar, combine lemon juice (or red wine vinegar), Dijon mustard, honey (or maple syrup), grated garlic, and salt. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning with additional salt or pepper as desired.

Dress and toss

Just before serving, pour the vinaigrette over the salad — start with about half the dressing and gently toss to coat. Add more dressing to taste so the greens and vegetables are lightly and evenly coated. Serve immediately.