Mixed Organic Greens Recipe

Prep greens

Rinse the mixed organic greens under cold water and spin or pat dry thoroughly. Place the dry greens in a large salad bowl and gently toss to loosen and aerate.

Prep avocado

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh out of the skin. Slice or cube the avocado into bite-sized pieces. Immediately toss the avocado lightly with a few drops of lemon juice (from the dressing amount) to slow browning if not serving right away.

Combine salad components

Add the cherry tomatoes (halved), thinly sliced red onion, and toasted walnuts to the bowl with the greens. Sprinkle the crumbled goat cheese over the top if using. Gently fold in the avocado pieces last so they remain intact.

In a small bowl or jar, combine the golden balsamic vinegar, Dijon mustard, honey, fresh lemon juice, and minced garlic. Whisk or shake to combine until smooth.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with sea salt and freshly ground black pepper. Taste and adjust: add a little more honey if you prefer sweeter, or an extra 1/2 tsp vinegar or lemon if you want more acidity.

Just before serving, drizzle about 2 to 3 tablespoons of dressing over the salad (reserve any extra in the refrigerator for up to 3 days). Gently toss the salad to coat ingredients evenly. Serve immediately.