Salad With No Chicken Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Thinly slice the cucumber, red bell pepper and red onion. Julienne or shred the carrot. Dice the avocado last and set aside so it doesn't brown.

Place the prepared mixed greens in a large salad bowl. Arrange or toss in the halved tomatoes, sliced cucumber, red bell pepper, red onion and shredded carrot so they are evenly distributed.

Add the diced avocado to the bowl just before dressing to keep it fresh.

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool, then chop roughly. (If using sunflower seeds, toast them 2–3 minutes until fragrant.)

Scatter the toasted walnuts, crumbled feta (if using), and dried cranberries over the assembled greens and vegetables.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt and black pepper. Whisk vigorously until emulsified, or close the jar and shake until combined. Taste and adjust seasoning: add more lemon for brightness, a pinch more salt if needed, or a bit more honey if you prefer sweeter.

Just before serving, drizzle the dressing over the salad (start with about 2 tablespoons and add more to taste). Gently toss the salad to coat all ingredients evenly, taking care not to mash the avocado.