Green Salad Recipe

Prepare greens

Place 6 cups of mixed baby greens in a large salad bowl. If using whole leaves, tear any large pieces into bite-sized pieces and discard any wilted leaves.

Prep cucumber

Peel (optional) and halve the cucumber lengthwise. Use a teaspoon to scoop out seeds if watery, then slice into 1/4-inch half-moons to yield about 1 cup. Add to the bowl with greens.

Prep bell pepper

Core and seed the green bell pepper, then slice into thin strips or small dice to make 1/2 cup. Add to the bowl.

Slice scallions

Trim the root ends and any dry tip from 3 green onions. Slice thinly on a diagonal and add about 1/4 cup to the salad; reserve some for garnish if desired.

Add herbs

Chop fresh parsley and mint together until you have about 1/4 cup combined, then sprinkle into the salad bowl.

Prepare avocado

Halve and pit the avocado. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop out 1 avocado and gently fold into the salad to avoid mashing.

Add seeds and cheese

Sprinkle 1/4 cup toasted pumpkin seeds (pepitas) and 1/2 cup crumbled feta (optional) over the salad. Hold off on tossing until dressing is ready.

Serve

Tuck lemon wedges around the bowl for guests to squeeze extra lemon if desired.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup.

Add 1/2 teaspoon grated or finely minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously until the dressing emulsifies (or close the jar and shake vigorously for 20 seconds). Taste and adjust seasoning — add up to 1/2 teaspoon more salt or another 1/2 teaspoon lemon juice if you prefer brighter acidity.

Drizzle the dressing over the salad just before serving: start with about 3/4 of the dressing, toss gently to coat, then add more if needed. Toss gently to combine so avocado stays intact.