Envie Recipe

Place the baby spinach, arugula, frisée and torn basil leaves in a large salad bowl. Gently toss to combine and set aside in the refrigerator while you prepare the remaining components so the greens stay crisp.

Prepare vegetables

Thinly slice the cucumber and radishes, halve the cherry tomatoes, dice the avocado and trim and cut the blanched green beans. If using fresh peas, blanch them in boiling water for 30 seconds, then shock in ice water; if using frozen, thaw and pat dry. Gently toss these vegetables together in a medium bowl.

If you want the avocado to retain color, toss the diced avocado with 1 teaspoon lemon juice and set aside.

In a small dry skillet over medium heat, toast the sliced almonds and pumpkin seeds, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Watch closely to prevent burning. Remove to a plate to cool. Thinly slice the shallot and let sit briefly in cold water for 5 minutes if you prefer a milder crunch; drain and pat dry.

If using protein, grill shrimp or chicken: season with salt and pepper and grill over medium-high heat until cooked through (shrimp 2–3 minutes per side; thin chicken slices 3–4 minutes per side). Let rest and slice if using chicken. Crumble the chèvre or ricotta salata and keep ready for plating.

In a small bowl or jar, combine the lemon juice, white balsamic vinegar, Dijon mustard and honey. Whisk to combine. Slowly stream in the 1/4 cup extra-virgin olive oil while whisking until emulsified. Stir in the chopped parsley, chives, sea salt and black pepper. Taste and adjust seasoning — add a touch more honey if you prefer sweeter, or more lemon for brightness.

Remove the greens from the refrigerator. Add the prepared vegetables (cucumber, tomatoes, green beans, peas, radish) to the greens and toss gently to combine.

Drizzle about two-thirds of the herb vinaigrette over the salad and toss lightly to coat evenly. Add the diced avocado and gently fold in so it stays intact.

Arrange the salad on individual plates or a family-style platter. Scatter the toasted almonds, pumpkin seeds and thin shallot slices over the top. Dot with crumbled chèvre and place grilled shrimp or sliced chicken around/over the greens if using.

Finish with a light drizzle of extra-virgin olive oil, a sprinkle of lemon zest and microgreens or pea shoots. Add flaky sea salt and freshly ground black pepper to taste. Serve immediately.