Agave Spring Salad Recipe

Wash and spin dry the mixed baby greens. Place in a large salad bowl and refrigerate briefly so they stay crisp while you prepare other components.

Trim the ends of the English cucumber. If desired, peel alternating strips for a decorative look; then slice into 1/4-inch rounds or half-moons. Transfer to a small bowl.

Thinly slice the radishes crosswise into rounds. If radishes are large, quarter them. Place with the cucumber.

Hull and halve the strawberries. Set aside in a small bowl so juices don't immediately wet the greens.

Halve the avocado, remove the pit, peel and slice or dice. Immediately toss with a very small squeeze of lime (from the vinaigrette lime) if not serving right away to slow browning.

Combine Base

In a small bowl or jar, combine the fresh lime juice, agave nectar, Dijon mustard, honey (if using), and a pinch of salt and pepper.

Whisk while slowly drizzling in the extra-virgin olive oil to emulsify. Alternatively, put the ingredients in a jar, secure the lid, and shake vigorously until combined.

Taste and adjust seasoning: add remaining pinch of salt if needed, more agave for sweetness, or a teaspoon of cold water to thin the dressing to your preferred consistency.

Place the sliced almonds in a dry skillet over medium heat. Stir constantly for 2–4 minutes until fragrant and lightly golden. Transfer to a plate to cool so they do not continue to toast in the hot pan.

Toss the cucumber and radish slices gently with about half of the dressing in their bowl to lightly coat (this prevents concentrated dressing pockets on the greens).

Place the chilled mixed baby greens in a large serving bowl. Arrange dressed cucumber and radishes over the greens, then add the halved strawberries and sliced or diced avocado on top.

Sprinkle the crumbled feta or goat cheese evenly over the salad, then scatter the toasted sliced almonds and optional microgreens or pea shoots.

Drizzle the remaining dressing evenly over the assembled salad (or serve the rest on the side). Finish with fresh mint chiffonade and a few additional grinds of black pepper to taste.

Serve immediately so avocado remains fresh and greens stay crisp.