Salads Recipe

Wash and dry

Rinse mixed salad greens and shredded romaine under cold water. Use a salad spinner or clean kitchen towels to dry thoroughly so dressing adheres and salad doesn't get soggy.

Place dried greens and shredded romaine into a large salad bowl. Add thinly sliced cucumber, halved grape tomatoes, shredded carrot and thinly sliced red onion. Toss gently to combine.

If using grilled chicken: season 2 chicken breasts with salt and pepper and grill over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly across the grain.

If using canned chickpeas: place 1 cup rinsed chickpeas in a skillet with 1 tsp olive oil, 1/4 tsp smoked paprika, and a pinch of salt. Cook over medium heat 5–7 minutes until slightly crisped. Cool slightly.

Slice avocado just before assembling to avoid browning, and toast 1/4 cup sunflower or pumpkin seeds in a dry skillet over medium heat 2–3 minutes until fragrant.

Add roasted/grilled corn kernels and crumbled feta or goat cheese to the bowl with the greens and vegetables.

In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously until emulsified, or close jar and shake until combined. Taste and adjust seasoning—add the 1 tbs lemon juice and additional salt/pepper if desired.

Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add sliced grilled chicken or crispy chickpeas on top. Arrange sliced avocado and sprinkle toasted seeds and chopped fresh herbs over the salad.

Crumble additional feta if desired and drizzle more vinaigrette to taste. Serve immediately to preserve texture.