Build Your Own Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly in cold water and spin or pat dry. Place in a large serving bowl or divide among 4 individual bowls.

Prepare vegetables and fruits

Halve the cherry tomatoes, dice the seeded cucumber, shred the carrot, thinly slice the red bell pepper, dice the avocado and slice the apple or pear if using. Arrange each prepared ingredient in small bowls or directly over the greens for easy building.

Prepare proteins and grains

If not already cooked, grill or pan-sear the chicken breast seasoned with a pinch of salt and pepper for 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. For tofu, press, season, and pan-fry until golden. Ensure cooked quinoa or farro is cooled before adding.

Toast nuts and seeds

In a small dry skillet over medium heat, toast nuts for 2–3 minutes, stirring, until fragrant and slightly browned. Add seeds for the last 30 seconds. Remove from heat and let cool.

In a small bowl or jar, combine lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake to combine, then slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Taste and adjust seasoning with more salt, pepper, or lemon if needed. This yields about 1/4 cup of dressing—enough for the recipe.

Start with the bed of mixed greens (about 1.5 cups per serving). Evenly distribute the cherry tomatoes, cucumber, shredded carrot, red pepper slices, avocado, and apple or pear slices over the greens.

Add protein: place 3 oz sliced grilled chicken (or equivalent tofu) and about 1/4 cup chickpeas on each serving. Sprinkle 2 tbsp cooked quinoa or farro per serving around the salad.

Scatter crumbled feta or goat cheese, toasted nuts, and seeds over the top. Add crispy wonton strips or toasted pita croutons for crunch.

Drizzle about 1 to 1.5 tablespoons of the lemon vinaigrette per serving over each salad just before serving, or serve the dressing on the side to allow guests to build their own. Toss gently to coat, taking care if using avocado.

Serve immediately after dressing. Leftover components (separate greens, dressing, and proteins) can be stored in airtight containers in the refrigerator for up to 3 days. If storing assembled salads, keep dressing separate and add within a few hours to avoid sogginess.