Garden Salad Recipe

Prepare greens

Rinse the mixed baby greens thoroughly in cold water, spin or pat dry so leaves are dry. Tear any large leaves into bite-sized pieces. Transfer to a large mixing bowl.

Add chopped parsley and basil to the bowl with the greens and toss lightly to combine.

Prepare vegetables

Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Peel and ribbon or shred the carrot. Thinly slice the radishes. If using avocado, dice just before serving to prevent browning.

Add the prepared vegetables (tomatoes, cucumber, red onion, carrot, radishes) to the bowl with the greens. Gently fold to combine so the leaves are evenly mixed with the vegetables.

Scatter toasted sunflower seeds (or sliced almonds) and crumbled feta or goat cheese over the salad. If using avocado, gently fold the diced avocado in last to avoid mashing.

Make the dressing

In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake until combined. Slowly drizzle in the olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies. Season with kosher salt and freshly ground black pepper, then taste and adjust acidity or sweetness as needed.

Just before serving, drizzle about 3 to 4 tablespoons of the dressing over the salad (reserve extra to serve on the side). Toss gently but thoroughly so all ingredients are lightly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.