Green Salad Recipe

Wash and prep greens

Rinse the mixed baby greens and baby kale thoroughly in cold water. Spin or pat dry with a clean kitchen towel or salad spinner until mostly dry. Place in a large mixing bowl.

Prepare cucumber and pepper

Peel the cucumber if desired, then slice lengthwise, remove seeds if large, and cut into 1/4-inch half-moons to yield about 1 cup. Core and thinly slice the green bell pepper into 1/4-inch strips (about 1/2 cup). Add to the bowl with greens.

Slice scallions and avocado

Trim the roots from the green onions and thinly slice on the diagonal. Halve the avocado, remove the pit, slice the flesh into 1/2-inch pieces or cubes, and add to the bowl. Toss gently to avoid mashing the avocado.

Add fresh herbs

Chop the parsley and mint finely and sprinkle over the prepared vegetables in the bowl.

If using frozen edamame, thaw by rinsing under warm water or microwave briefly until just thawed; drain well. Add 1/2 cup shelled edamame to the salad bowl. Sprinkle toasted pumpkin seeds and crumbled feta or goat cheese, if using.

Make the dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning: add more lemon for brightness, salt to taste, or a touch more honey if you want sweeter.

Dress the salad

Pour about half the dressing over the salad and gently toss with salad tongs until greens are evenly coated. Add more dressing a tablespoon at a time until desired coating is reached (usually 2–3 tbsp total).

Plate the salad immediately in individual bowls or a large serving bowl. Sprinkle remaining pumpkin seeds on top for extra crunch. Serve at once so greens remain crisp.