Market Greens Salad Recipe

Wash & Dry

Rinse the mixed baby greens in cold water and use a salad spinner or pat dry with clean kitchen towels until mostly dry to prevent soggy salad.

Trim the English cucumber ends and slice in half lengthwise. Use a spoon to scoop out large seeds if desired, then thinly slice crosswise to yield about 1/2 cup. Halve the cherry tomatoes. Thinly slice the radishes and red onion. Shred the carrots if not pre-shredded.

If using avocado, cut in half, remove pit, dice and toss gently with a squeeze of lemon to prevent browning; set aside until assembling.

In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and 1 teaspoon red wine vinegar (if using).

Add the minced garlic, 3 pinches of sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, lemon, or honey as needed.

Place 1/4 cup sunflower seeds or chopped almonds in a small dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 3–5 minutes. Transfer to a plate to cool.

Place the drained baby greens in a large salad bowl. Add the cucumber slices, halved cherry tomatoes, shredded carrots, sliced radishes, and sliced red onion. Toss gently to combine.

Pour about two-thirds of the dressing over the salad and toss gently to coat the leaves evenly. Add more dressing if desired, using the remaining dressing sparingly to avoid sogginess.

Scatter the crumbled feta or goat cheese over the top, followed by the toasted seeds or nuts and the chopped fresh herbs. If using avocado, arrange diced avocado on top last to keep pieces whole.

Finish with a final light grind of black pepper and an extra pinch of sea salt if needed. Serve immediately.