Tossed Green Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place greens in a large salad bowl. Halve the cherry tomatoes and add to the bowl. Peel (if desired) and thinly slice the cucumber, then add. Thinly slice the red onion into half-moons and add a quarter cup to the bowl. Peel and shred or ribbon the carrot and add.

Add optional ingredients

If using avocado, dice it just before serving to avoid browning and add to the bowl. Sprinkle crumbled feta or goat cheese and toasted nuts or seeds over the greens if desired.

Combine dressing ingredients

In a small bowl, jar, or measuring cup with spout, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice (or vinegar), 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic (if using), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously for 15–30 seconds, or close the jar and shake until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt, pepper, or a little more acid (lemon/vinegar) or sweetener to balance.

Dress the salad

Right before serving, drizzle about half the dressing over the salad (about 1.5 tablespoons) and toss gently with salad tongs to coat all ingredients evenly. Add more dressing as needed to taste, tossing lightly after each addition to avoid overdressing.

Transfer the tossed salad to serving plates or leave in the bowl. Garnish with any remaining cheese, nuts, or seeds. Serve immediately so greens remain crisp.

If preparing ahead, keep the dressing refrigerated separately and add within 15 minutes of serving to maintain crispness.