Mixed Greens Recipe

Prepare vegetables

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion. If using avocado, slice it just before serving to prevent browning.

Toast nuts/seeds

In a small dry skillet over medium heat, toast the nuts or seeds, shaking the pan frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool.

In a large bowl, combine the dried mixed greens, halved cherry tomatoes, sliced cucumber, and red onion. Add sliced avocado and crumbled cheese just before tossing if using.

Sprinkle the toasted nuts or seeds over the salad just before serving for crunch.

Make dressing

In a small bowl or jar combine the olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple), minced garlic (if using), salt, and pepper. Whisk vigorously until emulsified, or put the lid on the jar and shake until combined. Taste and adjust seasoning — add a little more lemon for brightness, oil to mellow, or salt to taste.

Right before serving, drizzle 2–3 tablespoons of dressing over the salad (reserve extra in case guests want more). Gently toss with salad tongs or clean hands until the leaves are lightly coated. Serve immediately.

If preparing ahead: keep dressing, greens, and toppings separate. Dress just before serving to keep greens crisp.