Organic Salad Recipe

Prepare greens

Rinse the mixed baby greens and romaine under cold water. Spin or pat dry thoroughly with a clean kitchen towel or salad spinner to remove excess moisture. Chop romaine into bite-sized pieces and transfer all greens to a large salad bowl.

Prep vegetables

Thinly slice the cucumber, halve the cherry tomatoes, peel and julienne the carrot, thinly slice the red onion, and thinly slice the radishes. Dice the avocado and set it aside in a small bowl with a squeeze of lemon juice to prevent browning.

Add the sliced cucumber, tomatoes, carrot, red onion, radishes and diced avocado to the bowl with the greens, tossing gently to combine.

Prepare chickpeas and nuts

If using canned chickpeas, drain and rinse well. For extra texture, pat chickpeas dry and toast in a small skillet over medium heat with 1 tsp olive oil for 6–8 minutes until slightly golden and crispy, shaking the pan occasionally. Remove from heat and let cool slightly.

Roughly chop the walnuts and, if you prefer, toast them in the same skillet for 2–3 minutes until fragrant—watch closely to avoid burning. Add chickpeas and walnuts to the salad bowl. If using cheese, sprinkle crumbled feta or goat cheese on top.

Chop the parsley and chiffonade the basil. Add herbs and lemon zest to the salad and toss gently to distribute evenly.

Make dressing

In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, sea salt and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired.

Pour about three-quarters of the dressing over the salad and gently toss to coat all ingredients evenly. Reserve the remaining dressing to allow guests to add more if desired. Serve immediately.