Salads Recipe

Prep greens

Wash the mixed salad greens and any baby lettuces thoroughly in cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Transfer to a large serving bowl and gently tear any large leaves into bite-sized pieces. Toss with the thinly sliced fresh herbs.

Prepare vegetables: halve the cherry tomatoes, seed and thinly slice the cucumber, thinly slice the red bell pepper and red onion, and julienne or shred the carrot. Add all prepared vegetables to the bowl with the greens.

Toast nuts and seeds: heat a small dry skillet over medium heat. Add the chopped nuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Add pumpkin or sunflower seeds for the last 1 minute to toast. Remove from heat and cool slightly before adding to the salad.

Prepare protein: if using grilled chicken, slice cooked chicken breast into strips or bite-sized pieces and warm slightly or use cold. For vegetarian option, drain and rinse a 15-oz can of chickpeas and pat dry. Add chosen protein to the salad bowl.

Add cheese and eggs: crumble feta or goat cheese over the salad and add quartered hard-boiled eggs if using.

Make dressing

In a small bowl or jar, combine fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and freshly ground black pepper. Whisk briefly while slowly streaming in the extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning—add more salt, pepper, or lemon as desired.

If the dressing is too sharp, add an additional 1/2 teaspoon of honey or a splash more olive oil. For a creamier dressing, blend in 1–2 tablespoons of Greek yogurt (optional).

Dress the salad: drizzle about half the dressing over the salad and gently toss with salad tongs to combine. Add more dressing sparingly to taste—you may not need all of it.

Finish and garnish: scatter the toasted nuts and seeds over the top, crumble additional cheese if desired, and sprinkle lemon zest, extra herbs, and a pinch of flaky sea salt. Serve immediately.

Store leftovers: keep any leftover dressing refrigerated in a sealed container for up to 5 days. Store dressed salad separately from extra toppings to maintain crunch; assembled leftovers are best eaten within 24 hours.