Fresh & Seasonal Recipe

Make the dressing

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon orange juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until fully emulsified. Taste and adjust salt, acidity or honey as needed. Set aside at room temperature.

Prepare greens and vegetables

Rinse and dry the mixed salad greens and baby arugula thoroughly in a salad spinner or with paper towels. Place in a large bowl. Trim and thinly slice the English cucumber into half-moons (about 1/8-inch thick). Thinly slice the radishes. Trim snap peas and slice on the diagonal if large. Halve the avocado lengthwise, remove the pit, score the flesh in a crosshatch pattern and scoop out or slice just before assembling to prevent browning.

Prepare fruit and herbs

If using strawberries, hull and slice them; if using blueberries or raspberries, rinse and drain gently. Segment the orange (supreme) or peel and thinly slice a small orange. Thinly chop or chiffonade the mint and tear the basil leaves into bite-sized pieces. Combine berries and orange segments in a small bowl and gently toss with 1 teaspoon of the prepared dressing to glaze them lightly — this helps integrate their juices into the salad without making it soggy.

Make quick croutons and toast nuts

Preheat oven to 350°F (175°C) or use a skillet. Brush or rub 2 slices of multigrain bread with 1 teaspoon olive oil, cut into 1/2-inch cubes, and toast on a baking sheet for 6–8 minutes until golden and crisp (or pan-toast 3–4 minutes). Meanwhile, if sliced almonds are not toasted, spread 1/2 cup sliced almonds on the same pan for 4–6 minutes, tossing once, until fragrant and lightly golden. Cool slightly.

Crumble cheese

Crumble 3/4 cup feta (or break goat cheese into small pieces) and set aside for finishing the salad.

Prepare protein (if using)

If adding grilled chicken, slice one cooked breast into thin strips. If using smoked salmon, flake about 3/4 cup. Warm or chill as desired; set aside to add on top of the salad at plating.

Toss the salad: Add the prepared cucumber, radishes, snap peas and half the toasted almonds to the bowl with the mixed greens and arugula. Gently toss with about 3 tablespoons of the dressing to coat (reserve extra dressing to avoid sogginess). Add the glazed berries and orange segments and gently fold them in so fruit stays intact.

Finish and plate: Transfer tossed salad to a large serving platter or divide among 4 plates. Top evenly with crumbled feta (or goat cheese), the remaining toasted almonds, avocado slices, and croutons. Add protein if using. Scatter torn basil and mint leaves over the top for freshness.

Final seasoning: Drizzle any remaining dressing lightly over the plated salads, then finish with a small pinch of flaky sea salt and a grind of black pepper to taste. Serve immediately so greens remain crisp.