Vegetarian House Salad Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with clean towels). Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prep vegetables

Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds (or half-moons), thinly slice the red bell pepper and red onion, and shred the carrots if not pre-shredded. Add all prepared vegetables to the bowl with the greens.

Add soft toppings

If using avocado, dice it and gently toss with a squeeze of lemon to slow browning; add avocado and crumbled feta or goat cheese to the greens and vegetables.

If seeds or nuts are not toasted, heat a small dry skillet over medium heat. Add the sunflower/pumpkin seeds and/or sliced almonds or walnuts and toast, stirring frequently, until fragrant and just golden, about 2–3 minutes. Transfer to a small plate to cool. If using canned chickpeas and you prefer them roasted, toss with 1 tsp olive oil and a pinch of salt and roast at 400°F (200°C) for 15–20 minutes until slightly crispy; otherwise drain, rinse and pat them dry and add directly to the salad.

When cooled, sprinkle the seeds, nuts and chickpeas over the salad just before serving to maintain crunch.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, red wine vinegar, minced garlic, sea salt and black pepper. Whisk vigorously until the dressing is fully emulsified (or secure the jar lid and shake until combined). Taste and adjust seasoning—add more salt, pepper or lemon if desired.

Dress the salad

Just before serving, drizzle about half to three-quarters of the dressing over the salad (start with less to avoid overdressing). Gently toss the salad with salad tongs or two large spoons to evenly coat. Add more dressing to taste. Sprinkle the toasted seeds, nuts and chickpeas on top and give a final gentle toss.

Divide the salad among plates or serve family-style in the large bowl. Offer additional dressing at the table. Serve immediately so the greens stay crisp.