Mixed Salad Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large salad bowl. If the greens are pre-washed, gently fluff them; if not, wash and spin dry thoroughly before using.

Slice onion

Peel the small red onion and cut in half. Slice one half very thinly into half-moons (about 1/8-inch thick). If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain and pat dry.

Halve tomatoes

Rinse 1 cup cherry tomatoes and cut each in half (or quarter if large). Add to the bowl with the greens.

Pit and dice avocado

Cut the ripe avocado in half, remove the pit, and score the flesh in a crosshatch pattern without piercing the skin. Scoop the diced avocado out with a spoon and add to the salad bowl. To prevent browning if not serving immediately, squeeze a little lemon juice over the avocado pieces.

Add olives and herbs

Add 1 cup pitted kalamata or black olives (halved if large) to the bowl. Chop 2 tablespoons fresh parsley or cilantro if using and sprinkle over the salad.

Make the dressing: In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove.

Season and emulsify: Add 1 teaspoon salt and 1 teaspoon black pepper. Close the jar and shake vigorously for 15–30 seconds or whisk in the bowl until the dressing is well emulsified and slightly thickened. Taste and adjust: add more salt, pepper, or lemon to your preference.

Dress the salad: Pour the dressing over the salad just before serving. Start with about three-quarters of the dressing, toss gently to coat the greens and mix ingredients without mashing the avocado, and add more dressing if needed.

Serve: Transfer to individual plates or serve from the bowl. Serve immediately so avocado remains fresh and greens crisp.