Garden Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water and spin or pat dry with clean kitchen towels or a salad spinner. Remove any wilted leaves.

Cut tomatoes and cucumber

Halve the cherry tomatoes. Trim and thinly slice the English cucumber into rounds or half-moons depending on preference; place into a bowl.

Prepare carrots, radishes, avocado, herbs

Shred the carrots (use a grater or peeler), thinly slice the radishes, dice the avocado into bite-sized pieces and toss with a squeeze of lemon to slow browning. Chop the fresh herbs finely.

In a small bowl or jar with a lid, combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes if using. Whisk vigorously or shake the jar until the dressing is emulsified and smooth. Taste and adjust seasoning (add more salt, lemon, or honey as preferred).

In a small dry skillet over medium heat, add 1/4 cup sunflower or pumpkin seeds. Toast for 2–4 minutes, shaking the pan occasionally, until they are fragrant and lightly golden. Remove from heat and let cool.

In a large serving bowl, combine the dried mixed greens, halved cherry tomatoes, sliced cucumber, shredded carrot, sliced radishes, diced avocado, and chopped herbs. Toss gently to mix without crushing the avocado.

If using protein options, arrange sliced grilled chicken or drained chickpeas on top or toss them into the salad to combine.

Drizzle the lemon-herb vinaigrette over the salad—start with half the dressing, toss gently, and add more to taste to avoid overdressing.

Sprinkle the toasted seeds and crumbled feta or goat cheese over the salad just before serving to preserve the crunch.

Serve immediately on chilled plates if desired. Leftover dressing can be refrigerated up to 5 days; store salad components separately for best freshness.