Create Your Own Recipe

Wash and dry

If not pre-washed, rinse your chosen greens (mixed baby greens, romaine, or spinach) under cold water. Use a salad spinner or pat dry thoroughly with clean towels so dressing will cling and not water down the salad.

Tear or chop larger leaves (romaine) into bite-size pieces. Place the selected base greens in a large bowl, gently tossing to mix textures.

Halve the cherry tomatoes and add to a small bowl. Thinly slice cucumber, radish, and red onion. Julienne the bell pepper and dice any roasted beets. Slice the avocado just before assembly and toss gently with a few drops of lemon juice (or vinegar) to prevent browning.

Arrange or layer the prepared vegetables evenly over the bed of greens so each portion will get a variety of colors and textures.

For grilled chicken: season a 3 oz breast with salt and pepper and grill 3–4 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice thin. For tofu: press, cube, season lightly and pan-sear in 1 tsp oil 3–4 minutes per side until golden. For canned chickpeas: rinse, drain and optionally toss with 1/4 tsp smoked paprika and warm in a skillet 2–3 minutes. For smoked salmon or hard-boiled egg: simply portion and place atop salad.

Distribute chosen protein(s) over the vegetable-topped greens so each serving receives the selected amounts.

Sprinkle crumbled feta or Parmesan shavings across the salad. Add toasted seeds or chopped nuts for texture and finish with crispy fried shallots or croutons for extra crunch.

Whisk simple vinaigrette

In a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp balsamic vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk or shake until emulsified. Taste and adjust acid, sweetness, or salt as desired.

Drizzle the dressing evenly over the assembled salad (start with about half the dressing and add more to taste). Gently toss everything together so leaves are lightly coated but not soggy.

Plate the salad onto individual bowls or plates. Garnish with any remaining cheese, a final grind of black pepper, and an extra sprinkle of seeds or crushed nuts. Serve immediately.