Mom's Garden Salad Recipe

Prep greens and vegetables

Rinse mixed baby greens in a salad spinner or under cold water; spin or pat dry thoroughly (excess moisture will dilute the dressing). Place 4 cups of dry greens in a large salad bowl.

Tomato

Core the tomato and dice into approximately 1/2-inch pieces (or slice into wedges if preferred). Add to the bowl with the greens.

Carrot

Peel the carrot and use a box grater or julienne peeler to shred into thin ribbons. Scatter the shredded carrot over the greens.

Cucumber

Trim the cucumber ends, halve lengthwise, then thinly slice (or quarter and slice) into half-moons. Add to the bowl.

Red onion

Peel and very thinly slice 1/4 of a medium red onion. Separate the rings and scatter over the salad to avoid an overpowering bite.

Avocado

Halve, pit and peel the avocado. Slice or dice the flesh into 1/2-inch pieces and gently fold into the salad just before serving to prevent browning.

Preheat oven to 375°F (190°C). Spread 2 cups of bread cubes on a baking sheet.

In a small bowl, whisk together 2 tbs olive oil, 1 minced garlic clove, 1 tsp kosher salt, and 1/4 tsp black pepper. Drizzle the mixture over the bread cubes and toss with your hands or a spatula so the cubes are evenly coated.

Bake the bread cubes for 10–12 minutes, tossing once halfway through, until golden and crisp. Cool slightly; croutons will crisp further as they cool.

Whisk together 1 tbs red wine vinegar, 3 tbs olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 clove grated garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust salt, acid, or sweetness as desired.

If making ahead, store vinaigrette in a covered container in the refrigerator for up to 3 days; bring to room temperature and whisk before using.

Just before serving, drizzle about 2–3 tbs of the vinaigrette over the salad (start with less; you can always add more). Gently toss the greens and vegetables to coat evenly.

Scatter the garlic croutons over the top and add any remaining avocado pieces. Taste and season with additional salt and pepper if needed.

Serve immediately so croutons remain crunchy and avocado stays fresh.