Large Salad Recipe

Wash and chop greens

Rinse romaine, baby spinach, and mixed greens under cold water. Spin or pat dry thoroughly. Chop romaine into bite-size pieces and combine with the baby spinach and mixed greens in a large salad bowl.

Half the cherry tomatoes and add to the bowl.

Peel (if desired), seed, and slice the cucumber into rounds or half-moons; add to the bowl.

Thinly slice the red bell pepper and red onion; add to the bowl.

Shred or julienne the carrot and add it in.

Dice the avocado last to prevent browning; place on top of the assembled greens and vegetables.

Rinse and drain the cooked chickpeas and add them to the salad for texture and protein.

Sprinkle crumbled feta over the salad if using.

Finish the add-ins by scattering toasted sunflower seeds or chopped nuts over the top.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple), minced garlic, salt, and black pepper.

Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for acidity, honey for sweetness, or salt as needed.

If adding grilled chicken: season chicken breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (or until internal temperature reaches 165°F / 74°C). Let rest 5 minutes, then slice and add to the salad.

If adding shrimp: sauté shrimp in 1 tablespoon olive oil with a pinch of salt and pepper for 2–3 minutes per side until opaque; drain and add to the salad.

If adding tofu: press tofu 15–30 minutes to remove excess moisture, cube, toss with 1 tablespoon oil and a pinch of salt, and pan-fry over medium-high heat until golden on all sides, then add to the salad.

Pour dressing over the salad — start with about half the dressing and toss gently to coat. Add more dressing if desired, but avoid overdressing.

Toss gently until ingredients are evenly distributed. Top with the chosen protein if using.

Serve immediately in large bowls or on a platter. Leftovers: store dressing separately and keep salad components chilled; assemble just before serving to avoid sogginess.