Garden Recipe

Prepare greens

Wash and spin-dry the mixed baby greens thoroughly. Place them in a large salad bowl and gently fluff to remove any clumps.

Slice cucumber

Peel if desired, then halve the English cucumber lengthwise and thinly slice on the bias into 1/4-inch slices. Add to the bowl.

Halve tomatoes

Rinse the cherry tomatoes and halve them. Add to the bowl with the greens.

Slice radishes and carrot

Thinly slice radishes. Peel and julienne or ribbon the carrot using a peeler and add both to the bowl.

Dice bell pepper

Remove seeds and ribs from the red bell pepper, then dice into roughly 1/4-inch pieces and add to the salad bowl.

Add fresh herbs

Sprinkle the 2 tablespoons of finely chopped fresh herbs over the vegetables and gently toss to combine.

Toast seeds (optional): In a small dry skillet over medium heat, toast the sunflower or pumpkin seeds, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and cool.

Prepare avocado: Halve and pit the avocado, scoop out the flesh and cut into 1/2-inch cubes or thin slices. Add to the bowl just before serving to avoid browning.

Add cheese: If using, crumble the feta or goat cheese and set aside to sprinkle on the salad when plating.

Combine ingredients

In a small bowl or jar, combine 2 tablespoons lemon juice, 1 tablespoon vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped fresh herbs.

Emulsify

Whisk vigorously while slowly streaming in 4 tablespoons of extra-virgin olive oil until the dressing is emulsified and creamy. Alternatively, close the jar and shake vigorously for 30 seconds.

Taste and adjust

Taste the vinaigrette and adjust seasoning: add more salt, pepper, or lemon juice to balance acidity and saltiness.

Dress salad

Drizzle about half to three-quarters of the vinaigrette over the salad (reserve the rest for serving). Gently toss the salad with tongs until the leaves are evenly coated, taking care not to bruise delicate greens. Add avocado, toasted seeds, and crumbled cheese on top and finish with any remaining dressing on the side.