Salade Du Jour Recipe

Wash and thoroughly dry the mixed salad greens and fresh herbs using a salad spinner or clean kitchen towels. Tear larger leaves into bite-size pieces and place in a large serving bowl.

Halve the cherry tomatoes and add to the bowl.

Thinly slice the cucumber (about 1/4" rounds) and add to the bowl.

Thinly slice the red onion and separate into rings; if raw onion is sharp, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Dice the avocado just before serving to prevent browning. Add diced avocado to the bowl and gently toss to combine with other vegetables.

Roughly chop the toasted walnuts or pecans and sprinkle them over the salad for crunch.

If using cheese, crumble feta or goat cheese and scatter evenly over the salad.

If using grilled chicken, slice cooked chicken breast thinly and arrange on top of the salad. (To grill: season breasts with salt and pepper, grill over medium-high heat 6–8 minutes per side or until internal temperature reaches 74°C/165°F; rest 5 minutes before slicing.)

Make the dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp red wine vinegar, and 1 minced garlic clove. Whisk or shake until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper; taste and adjust acidity or sweetness to preference.

Right before serving, drizzle about 2/3 of the dressing over the salad and gently toss with tongs until everything is evenly coated. Reserve remaining dressing for guests who want more.