Green Salad Recipe

Wash and dry greens

Place mixed baby greens and chopped romaine in a large bowl or salad spinner. Rinse thoroughly under cold water to remove grit. Spin or pat dry with clean kitchen towels or paper towels until mostly dry. Excess water will dilute the dressing.

Tear any large lettuce leaves into bite-sized pieces and transfer back to the large serving bowl.

Prepare vegetables

Peel (if desired) and thinly slice the cucumber. Thinly slice the green bell pepper and celery. Slice the scallions on a sharp diagonal. Chop the fresh herbs finely. If using apple, core and thinly slice; if using grapes, halve them. If using avocado, dice it just before tossing and lightly sprinkle with a few drops of lemon to slow browning.

Add all prepared vegetables, herbs, and optional fruit/avocado to the bowl with the greens and gently toss to combine, keeping the salad in a large, loose mound to make dressing distribution easier.

Toast pumpkin or sunflower seeds in a small dry skillet over medium heat for 2–4 minutes, stirring frequently, until fragrant and lightly browned. Let cool. Reserve until final assembly.

If using cheese, crumble or grate and set aside.

Make the dressing

In a small bowl or jar, combine the lemon juice, vinegar, Dijon mustard, honey (if using), minced garlic (if using), salt, and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking vigorously (or close the jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add more salt, pepper, or a touch more honey if too tart).

If the dressing is very cold or thick, let it sit 5 minutes at room temperature and whisk again before using.

Just before serving, drizzle about half of the dressing over the salad (about 1.5 tbsp). Toss gently but thoroughly with tongs until all ingredients are lightly coated. Add more dressing a tablespoon at a time to reach your preferred level of coating.

Sprinkle the toasted seeds and crumbled cheese over the tossed salad. Give a final gentle toss or serve with toppings scattered on top so guests can mix themselves.

Serve immediately to preserve crunch and freshness.