Green Salad Recipe

Make the dressing

Peel and finely mince the garlic clove. In a small bowl or jar, combine lemon juice, Dijon mustard, honey (or maple), minced garlic, and salt. Whisk together while slowly streaming in the olive oil until the dressing emulsifies and becomes slightly thickened. Season with black pepper and adjust salt or lemon to taste. Set aside.

Prepare greens

If needed, wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Transfer to a large salad bowl and gently fluff with clean hands to remove any large stems.

Slice cucumbers

Trim the cucumber ends and slice into 1/8- to 1/4-inch rounds (or half-moons if using a large cucumber). If you prefer, peel half of the cucumber for a mixed texture.

Halve tomatoes

Rinse cherry tomatoes and cut each in half (quarters if very large).

Slice onion

Peel the red onion and slice very thinly. If raw onion is strong, place slices in a small bowl of cold water for 5 minutes, then drain and pat dry to mellow the flavor.

Prepare avocado

Halve the avocado, remove the pit, and slice or dice the flesh. To prevent browning, toss the avocado gently with a teaspoon of lemon juice from the dressing ingredients if desired.

Assemble salad

Add the prepared cucumbers, cherry tomatoes, red onion, avocado, and chopped fresh herbs to the bowl with the greens. Toss gently to combine.

Dress and finish

Pour about half of the dressing over the salad and toss gently to coat. Taste and add more dressing if desired. Sprinkle crumbled feta or shaved Parmesan and toasted nuts or seeds if using. Serve immediately.