Happy Leaf Recipe

Prepare greens

Wash and spin-dry the mixed baby greens and romaine. Chop romaine into bite-sized pieces. Place mixed greens, romaine and shredded red cabbage into a large salad bowl and gently toss to combine.

Prepare the vegetables and fruit: thinly slice the cucumber, halve the cherry tomatoes, julienne or shred the carrot, dice the avocado and thinly slice the green apple if using. Add all these to the bowl with the greens, distributing them evenly.

To prevent avocado browning, squeeze a little lemon juice over the diced avocado and gently toss it into the salad last, or add at serving time.

If using canned chickpeas, rinse and drain them well. Optionally pat dry and toss with a pinch of salt and a drizzle of olive oil for better texture. Add chickpeas, crumbled feta, toasted seeds and thinly sliced red onion to the salad bowl and fold gently to combine.

Make the dressing

In a small jar or bowl, combine extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt and black pepper. Whisk vigorously or shake the jar until the dressing emulsifies and appears slightly thickened.

Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a touch more honey/maple for sweetness. If the dressing is too sharp, add 1 tsp more olive oil.

Dress the salad just before serving: drizzle about half the dressing over the salad and toss gently to coat evenly. Add more dressing as desired, aiming for a light, even coating rather than a soaked salad.

Sprinkle the chopped basil or parsley and lemon zest over the top for a fresh finish. Taste and adjust seasoning with extra salt or pepper if needed.

Serve immediately on individual plates or family-style from the bowl. Leftover dressing can be refrigerated up to 5 days; store salad components separately if making ahead to preserve texture.