Garden Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens using a salad spinner or by patting with paper towels. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, peel and julienne or shred the carrot, and thinly slice the red onion. Chop the fresh herbs finely.

Place the dried salad greens in a large bowl. Add the halved cherry tomatoes, sliced cucumber, shredded carrot, red bell pepper, sliced red onion, and chopped herbs. Toss gently to combine so ingredients are evenly distributed.

If using optional add-ins, prepare them now: crumble the cheese, roughly chop and toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant (let cool), slice the avocado just before serving to avoid browning, and rinse/drain any canned beans.

Add desired optional ingredients to the salad bowl and toss gently to incorporate. Note: add avocado last and gently fold to avoid mashing.

In a small bowl or jar, combine the lemon juice or red wine vinegar, Dijon mustard, honey or maple syrup, and minced garlic. Whisk or shake to blend.

Slowly drizzle in the extra-virgin olive oil while whisking briskly (or add oil to jar and shake vigorously) to emulsify the dressing. Season with kosher salt and freshly ground black pepper. Taste and adjust acidity, sweetness, or seasoning as desired.

Just before serving, drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing a little at a time to reach preferred taste and texture so greens aren't soggy.

Serve immediately. Leftover vinaigrette can be stored in the refrigerator for up to 5 days; bring to room temperature and re-whisk before using.