Avocado Salad Recipe

Wash and dry greens

Place the mixed salad greens in a salad spinner or colander, rinse under cold water, and spin or pat dry. Transfer to a large salad bowl and set aside.

Halve tomatoes

Rinse the cherry or grape tomatoes and slice them in half. Add to the salad bowl.

Slice cucumber

Peel the cucumber if desired. Slice it lengthwise and remove seeds if very watery, then cut into 1/4-inch half-moons. Add to the salad bowl.

Thinly slice red onion

Peel the red onion and slice very thinly. If you prefer a milder onion flavor, place the slices in cold water for 5 minutes and then drain before adding to the bowl.

Prepare avocados

Cut each avocado in half lengthwise, remove the pit, and score the flesh in a grid without cutting through the skin. Scoop out the cubes with a spoon, or slice and gently transfer the slices to the salad bowl to avoid mashing.

Chop herbs (optional)

If using parsley or cilantro, roughly chop and add to the bowl for bright flavor.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, and honey or maple syrup (if using). Whisk or shake vigorously until emulsified and slightly thickened.

Season the dressing with salt and black pepper. Taste and adjust: add more lemon juice for acidity, honey for sweetness, or a pinch more salt as needed.

Pour about half of the dressing over the salad ingredients and gently toss to coat, taking care not to mash the avocado. If salad seems dry, add remaining dressing a little at a time until you reach the desired level of coating.

Sprinkle optional crumbled feta or goat cheese and toasted nuts or seeds over the top, if using.

Taste and finish with a final pinch of salt and a grind of black pepper if needed. Serve immediately so the avocado stays bright and fresh.