Berkeley House Recipe
greens, pickled vegetables, avocado, tomato, cucumber, sunflower sprouts, simple lemon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad base
Pickled vegetables
Simple lemon vinaigrette
Finishing
Method
Pickled vegetables
- 1
Make quick pickles
Prepare a quick pickling brine by combining 1/2 cup water, 1/2 cup white wine vinegar or apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a heatproof bowl or jar. Stir until sugar and salt dissolve. Thinly slice 1/2 small red onion, 1 small carrot into ribbons (use a peeler), and optionally 4–6 thin radish or cucumber slices. Pack the vegetables into a jar or bowl and pour the brine over them so they are submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 2 weeks. For this salad use about 1/2 cup red onion and 1/2 cup carrot ribbons and 1/4 cup cucumber/radish slices.
Simple lemon vinaigrette
- 2
Whisk dressing
In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified, or shake vigorously in a covered jar. Taste and adjust acidity or salt to preference.
Salad assembly
- 3
Prepare the vegetables: wash and spin dry the mixed salad greens (6 cups). Halve the tomato, remove core if desired, and cut into 8 wedges or 1/2-inch slices. Peel the cucumber if you prefer and slice into 1/4-inch rounds or half-moons. Halve the avocado, remove pit, scoop out flesh and slice or dice into 1/2-inch pieces; toss the avocado pieces gently with a squeeze of lemon (about 1/2 teaspoon lemon juice) to slow browning.
- 4
Build the salad: place the greens in a large bowl or arrange on a platter. Nestle tomato wedges, cucumber slices, avocado pieces, and sunflower sprouts (1 cup) over the greens. Scatter about 1/2 cup pickled red onion and 1/2 cup pickled carrot ribbons (and 1/4 cup pickled cucumber/radish if using) evenly across the salad.
- 5
Dress and finish: drizzle about half to two-thirds of the lemon vinaigrette over the salad (about 2 tablespoons) and toss gently to coat, or leave undressed for guests to add. Taste and add more dressing as needed. Finish with a light drizzle of the optional 1/2 tablespoon extra-virgin olive oil, sprinkle toasted sunflower seeds (2 teaspoons) over the top for crunch, and crack additional black pepper to taste.
