Somewhere That's Green Recipe

Prepare greens

Rinse mixed baby greens and butter lettuce thoroughly in cold water; spin or pat dry. Place greens, torn butter lettuce, basil leaves, and chopped mint in a large salad bowl and toss gently to combine.

Prep vegetables and fruit

Halve the cucumber lengthwise and slice thinly; core and thinly slice the green apple (leave skin on for color and texture), dice the avocado and toss immediately with 1/2 tablespoon lemon juice to prevent browning. Halve green grapes and set aside. If using frozen edamame, thaw and pat dry. Toast pumpkin seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly browned (about 3–4 minutes). Allow seeds to cool.

Add sliced cucumber, green apple, halved green grapes, edamame, diced avocado and toasted pumpkin seeds to the bowl with the greens. Toss gently so avocado doesn't get mashed.

Make dressing

In a blender or food processor combine 1/2 cup ripe avocado, extra-virgin olive oil, fresh lemon juice, chopped green onion, parsley, cilantro, honey (or agave), apple cider vinegar, water, salt and black pepper. Blend until smooth and emulsified. If dressing is too thick, add up to 1 tablespoon more water until it reaches a pourable but creamy consistency. Taste and adjust seasoning with more salt, lemon, or honey as needed.

Transfer dressing to a small bowl or jar.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of the herb-avocado dressing over the salad (reserve extra dressing on the side). Gently toss to coat all ingredients evenly, using salad tongs and lifting rather than pressing.

Finish and garnish

Scatter optional crumbled feta or goat cheese over the top if using. Sprinkle lemon zest and a pinch of sea salt flakes. Add additional toasted pumpkin seeds for crunch if desired. Serve immediately.