Super Salads Recipe

Wash and Dry

Rinse the mixed baby greens and romaine under cold water. Spin or pat dry thoroughly to avoid a soggy salad.

Chop the romaine into bite-size pieces. Place mixed greens and chopped romaine in a large salad bowl and toss lightly to combine.

Halve the cherry tomatoes, slice the cucumber, thinly slice the red bell pepper and red onion, and shred the carrot. Add all prepared vegetables to the bowl with the greens.

Add the diced avocado to the bowl just before dressing to prevent browning, or toss with a squeeze of lemon to keep fresh.

Grilled Chicken (if using)

Season a 6 oz chicken breast with salt and pepper (and a little olive oil). Grill over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly and set aside.

Chickpeas (if using)

Rinse and drain canned chickpeas. For extra flavor, toss with 1/2 tsp olive oil, 1/4 tsp smoked paprika, and a pinch of salt and roast at 400°F (200°C) for 12–15 minutes until slightly crisp. Cool before adding to salad.

Hard-Boiled Eggs (if using)

Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and cover. Let sit 10 minutes. Transfer to ice water, peel, and quarter.

In a small bowl or jar combine 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake to combine.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning or sweetness (add more honey or lemon to balance).

Drizzle about half of the dressing over the salad greens and vegetables (you can reserve the rest to serve on the side). Gently toss using salad tongs until everything is evenly coated. Add more dressing to taste — usually 2 to 4 tbsp total for the quantities listed.

Arrange chosen protein(s) on top: sliced grilled chicken, roasted chickpeas, and/or quartered hard-boiled eggs. Sprinkle the toasted sunflower or pumpkin seeds and crumbled feta over the top.

Finish with chopped fresh herbs and optional lemon zest for brightness. Give a final gentle toss or leave arranged for a composed presentation.

Serve immediately. If making ahead, keep dressing separate and store greens and toppings in airtight containers in the refrigerator up to 2 days. Add avocado just before serving.