Salad Recipe

Wash and spin or pat dry the mixed salad greens until mostly dry to prevent a watery salad.

Halve the cherry tomatoes and place in a medium bowl.

Peel (if desired) and thinly slice the cucumber. Add to the bowl with tomatoes.

Core and thinly slice the red bell pepper and add to the bowl.

Very thinly slice the red onion. If you want a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Julienne or shave the carrot and add to the vegetable bowl.

Whisk Dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to combine.

Slowly drizzle in the olive oil while whisking (or pour olive oil into the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Place the dried mixed greens in a large serving bowl.

Add the prepared tomatoes, cucumber, bell pepper, red onion, and carrot on top of the greens. If using avocado, add it now to avoid browning later.

If adding toasted nuts, crumbled feta, or sliced grilled chicken, distribute them evenly over the salad.

Pour about half of the dressing over the salad, then gently toss with tongs to coat. Taste and add more dressing as needed (reserve any extra dressing for serving).

Serve immediately so the greens stay crisp. Optionally garnish with an extra grind of black pepper or a light drizzle of olive oil.