Summer Salad Recipe

Prepare produce

Rinse and thoroughly dry the mixed salad greens; place in a large serving bowl. Rinse cherry tomatoes and halve them. Peel (if desired) and thinly slice the English cucumber into half-moons or quarters, depending on thickness preference. Slice the red onion very thinly and separate into rings. If using fresh corn, cut kernels off the cob; if using frozen, thaw and pat dry.

Prepare avocado

Halve the avocado, remove the pit, scoop out the flesh and cut into 1/2-inch cubes. Immediately toss the avocado with a light squeeze of lemon juice (from the dressing quantity) to slow browning and set aside.

Assemble salad

Add the halved cherry tomatoes, cucumber slices, corn kernels, sliced red onion, cubed avocado, crumbled feta, and torn basil leaves to the bowl with the greens. Sprinkle the toasted sunflower seeds or chopped pistachios over the top. Season lightly with 1 tsp salt and 1/2 tsp black pepper, but wait to fully toss until after dressing is added.

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 1 tablespoon honey (or agave), 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1 teaspoon lemon zest (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously until the dressing is emulsified and slightly thickened, or close the jar and shake for 20–30 seconds. Taste and adjust: add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

If you reserved a little lemon juice to toss with the avocado, incorporate it into the dressing for the final adjustment so flavors are balanced.

Pour the dressing over the assembled salad (start with about three-quarters of the dressing and reserve some in case you prefer less). Gently toss the salad with salad tongs or clean hands, taking care not to mash the avocado. Taste and add remaining dressing if desired.

Transfer to a serving platter or leave in the bowl, sprinkle any remaining toasted seeds/nuts and an extra pinch of flaky salt if desired. Serve immediately at room temperature or chilled for up to 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days; salad best enjoyed fresh.