Mother Nature Recipe

Prepare produce

Wash and thoroughly dry all salad greens and herbs in a salad spinner or by patting with towels. Trim and thinly slice the radicchio, radishes, fennel, cucumber, and julienne the green apple. Halve, pit, and dice the avocado just before assembly to prevent browning; toss avocado with a squeeze of lemon if desired.

Combine the mixed baby greens, sliced radicchio, cucumber, fennishes, radishes, green apple, and diced avocado in a large bowl. Reserve a small handful of herbs and fennel fronds for garnish.

Toast seeds and nuts

Heat a small dry skillet over medium heat. Add the pumpkin seeds, sunflower seeds, and sliced almonds. Toast, stirring frequently, until they become fragrant and lightly golden, about 3–4 minutes. If seeds start to pop too vigorously, lower the heat. Remove from the pan into a small bowl and let cool. Optionally toss with 1 teaspoon olive oil and a pinch of salt while still warm to help them stick to the salad.

Make the vinaigrette

In a small bowl or jar, combine the lemon juice, orange juice, Dijon mustard, honey or maple syrup, white wine vinegar, minced shallot, salt, and black pepper. Whisk together, then slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify. Taste and adjust seasoning: add more salt, pepper, or a touch more honey if you prefer sweeter. Stir in the lemon zest and 1 tablespoon of the chopped parsley and mint to finish.

Crumble the goat cheese and chop remaining herbs (mint, chives, parsley). Set aside for assembly.

Dress and toss

Pour about two-thirds of the vinaigrette over the salad bowl (reserve remaining vinaigrette for serving). Gently toss the greens and vegetables using salad tongs, ensuring avocado and apple are evenly distributed without being mashed. Taste and add more dressing if needed.

Add seeds, herbs, and cheese

Scatter the toasted seeds and nuts over the tossed salad. Sprinkle the chopped herbs and crumbled goat cheese evenly across the top. Finish with the reserved fennel fronds and optional microgreens or edible flowers for color and texture.

Final seasoning

Finish with a light sprinkle of sea salt flakes and a grind of black pepper. If desired, drizzle a teaspoon of olive oil and a quick squeeze of lemon over the top for brightness. Serve immediately so the greens stay crisp.