California Spring Salad Recipe

Prep greens

Rinse the mixed salad greens, baby spinach, and romaine under cold water. Spin or pat dry thoroughly. Tear any large leaves into bite-sized pieces and place in a large salad bowl. Chill in the refrigerator while you prepare other components if desired.

Prepare avocado and cucumber

Cut the avocado in half, remove the pit, score the flesh into 1/2-inch cubes while in the skin, then scoop out and dice. Halve the English cucumber lengthwise, remove seeds if watery, and thinly slice. Add both to the bowl with the greens or keep separate to avoid browning until just before serving.

Prep fruit and vegetables

Hull and quarter the strawberries. Drain mandarin segments if using canned. Thinly slice radishes and red onion; halve the cherry tomatoes. Add all prepared produce to the greens (reserve a few prettiest strawberry quarters and mandarin segments for garnish). Sprinkle the chiffonaded basil over the salad.

Prepare optional chicken

If using grilled chicken: grill seasoned chicken breasts (salt, pepper, olive oil) over medium-high heat 5–7 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes, then thinly slice. Arrange slices over the salad when tossing or serve on the side.

Toast almonds

In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Watch closely to prevent burning. Remove from heat and cool briefly.

Add cheese and nuts

Crumble goat cheese (or feta) and sprinkle it and the toasted almonds over the assembled salad just before dressing so they remain texturally distinct.

Make dressing

In a small bowl or jar, combine the fresh orange juice, lemon juice, Dijon mustard, white wine vinegar, and honey. Whisk or shake until well combined. While whisking, slowly drizzle in the olive oil to emulsify. Season with salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity: add a little more honey for sweetness or a splash more vinegar/ lemon for brightness.

Dress and toss

Right before serving, drizzle about half of the vinaigrette over the salad (reserve remainder for guests). Gently toss the greens and other ingredients to coat evenly. Add the sliced grilled chicken if using, then sprinkle with toasted almonds and crumbled goat cheese. Add additional vinaigrette as needed — typically 2–4 tablespoons per 4–6 servings depending on preference.