Ensalada Recipe

Prepare greens

Wash the romaine and mixed baby greens thoroughly. Spin or pat dry and tear or chop the romaine into bite-sized pieces. Place greens in a large salad bowl.

Halve the cherry tomatoes and add them to the bowl.

Peel (if desired) and slice the cucumber into half-moons. Add to the bowl.

Thinly slice the red onion into rings or half-rings. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and add to the bowl.

Crumble the feta cheese and sprinkle it over the greens and vegetables.

Pit and halve the Kalamata olives (if not pre-pitted) and add them to the salad.

Dice the avocado just before serving to avoid browning. Gently fold the avocado into the salad.

Chop and lightly toast the walnuts or almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant. Cool slightly, then scatter over the salad for crunch.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and black pepper.

Whisk vigorously (or close jar and shake) until the dressing emulsifies and becomes slightly thickened, about 30 seconds to 1 minute. Taste and adjust seasoning with more salt, pepper, or a touch more vinegar or honey as needed.

Just before serving, drizzle the dressing over the salad (start with about three-quarters of the dressing), then gently toss everything together so the greens and add-ins are evenly coated. Serve remaining dressing on the side.