Garden Salad Recipe

Prepare vegetables

Wash and dry all salad greens and vegetables thoroughly. Spin or pat dry to remove excess water so the dressing will stick.

In a large bowl, combine mixed salad greens, chopped romaine, halved cherry tomatoes, sliced cucumber, red bell pepper, shredded carrot, sliced red onion, and sliced radishes. Toss gently to mix.

Add the chopped fresh herbs (parsley and basil) to the bowl and toss again to distribute evenly.

Make dressing

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened.

Taste and adjust seasoning — add more salt, pepper, or lemon juice if needed.

Dress the salad: pour the dressing over the salad base (start with half), toss gently, taste, and add more dressing if desired so leaves are lightly coated but not soggy.

Prepare bread and avocado

Lightly brush each bread slice with a thin film of olive oil. Toast in a skillet over medium heat or in a toaster until golden and slightly crisp (about 1–2 minutes per side in a skillet).

Spread mashed avocado evenly on two toasted slices (one side each). Season avocado with a pinch of salt and pepper.

Layer on each avocadoed slice: 2 slices of cheese, a few slices of tomato, some sliced cucumber, and 2 leaves of leafy lettuce or extra salad greens. Top with the remaining bread slices to form sandwiches.

If you prefer a warm sandwich, place assembled sandwiches back in the skillet and press gently with a spatula or a weighted pan for 1–2 minutes per side until cheese softens slightly.

Scatter optional toasted sunflower seeds or chopped walnuts and crumbled feta or goat cheese over any remaining salad or sprinkle on the sandwiches as desired.

Divide salad between 2 plates (or serve family-style). Cut sandwiches in half and place alongside the salad. Serve immediately.