Ensalada Recipe

Prepare greens and vegetables

Wash and thoroughly dry the romaine or mixed greens. Tear larger leaves into bite-sized pieces and place them in a large salad bowl (about 10–12-inch). Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced green bell pepper to the bowl.

Cut the avocado in half, remove the pit, dice the flesh while still in the skin, then scoop the pieces out with a spoon and add to the bowl. If not serving immediately, toss avocado with a squeeze of lemon to slow browning.

If using chickpeas from a can, drain and rinse them well; if using cooked from scratch, cool before adding. Scatter the chickpeas over the salad along with crumbled feta (if using) and toasted pumpkin seeds or chopped walnuts for crunch.

Make the vinaigrette

In a small bowl or jar combine the olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add more salt for brightness, more vinegar/lemon for acidity, or more honey/maple for sweetness.

Just before serving, drizzle about half to two-thirds of the vinaigrette over the salad (you can reserve the remainder for people to add more to taste). Gently toss the salad with salad tongs or two large spoons to distribute dressing evenly and avoid mashing the avocado.

Transfer to a serving bowl or divide among plates. Sprinkle the remaining toasted seeds or nuts and any extra feta on top. Serve immediately.