Garden Recipe

1. Prepare vegetables

Wash and thoroughly dry the mixed salad greens and herbs using a salad spinner or paper towels. Trim and thinly slice the cucumber, halved cherry tomatoes, thinly slice radishes and green bell pepper. Julienne or use a peeler to ribbon the carrot. Thinly slice the scallions. If using avocado, cut, dice and toss with a tiny pinch of salt and a few drops of lemon juice to slow browning.

2. In a large bowl, combine the mixed salad greens, chopped herbs, cucumber, cherry tomatoes, radishes, bell pepper, carrot, scallions and diced avocado (if using). Gently toss to mix evenly.

3. Heat a small dry skillet over medium heat. Add the sunflower seeds, sliced almonds and pumpkin seeds and toast, shaking the pan or stirring frequently, until they are fragrant and just starting to color, about 2–3 minutes. Remove from heat and let cool slightly.

4. Once cooled, roughly chop the almonds (if desired) so the pieces are bite-sized. Sprinkle the nuts and seeds over the salad base just before serving to preserve crunch.

5. Crumble the feta or goat cheese with your fingers and reserve. Add to salad at plating or offer on the side for guests who prefer no cheese.

6. In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey (or maple syrup), grated garlic, salt and pepper. Whisk or shake vigorously until combined.

7. While whisking, slowly drizzle in the extra-virgin olive oil to create an emulsion. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or another 1/2 tsp vinegar if you prefer tangier.

8. Reserve about 2–3 tablespoons of vinaigrette to dress the salad (you can keep extra on the side). Toss the salad gently with the vinaigrette right before serving so the greens stay crisp.