Salad Recipe

Wash and dry the mixed salad greens and romaine thoroughly. Tear larger leaves into bite-sized pieces. Place the mixed greens and chopped romaine into a large salad bowl and gently toss to combine.

Prepare the vegetables: halve the cherry tomatoes, peel and slice the cucumber, thinly slice the red bell pepper and red onion, and julienne the carrot. Add all prepared vegetables to the bowl with the greens.

Slice the avocado just before serving to prevent browning: cut in half, remove the pit, dice the flesh while still in the skin, then scoop out with a spoon and add to the salad.

Crumble the feta cheese (if using) and sprinkle over the salad. Scatter the toasted nuts or seeds on top for crunch.

If using grilled chicken: season a boneless breast with salt and pepper, grill over medium-high heat 6–8 minutes per side (until internal temperature reaches 74°C / 165°F), let rest 5 minutes, then slice and add to the salad. If using canned chickpeas: rinse and drain, then add directly or gently toss with 1/2 tsp olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika and roast at 200°C/400°F for 12–15 minutes for a warm, crisp option.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning (add more lemon for brightness, more honey for sweetness, or more salt as needed).

Drizzle about half of the dressing over the salad and toss gently to coat all ingredients. Add more dressing to taste (reserve any leftover dressing for up to 3 days refrigerated).

Give the salad a final gentle toss to incorporate proteins and toppings. Divide the salad into 4 bowls or plates. Finish with a final sprinkle of nuts/seeds and an optional extra grind of black pepper. Serve immediately.