Salada Verde Recipe

Wash and dry

Rinse the mixed salad greens, romaine, parsley, and basil (if using) under cold water. Spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels so the leaves are dry; dry leaves help the dressing cling.

Tear larger leaves (romaine and larger greens) into bite-sized pieces with your hands. Place all greens into a large salad bowl and toss gently to combine.

Thinly slice the English cucumber and green bell pepper. Thinly slice the scallions on a slight diagonal. Halve, pit, and dice the avocado just before assembly to prevent browning.

Add the cucumber, bell pepper, scallions, and avocado to the bowl with the greens and gently toss to distribute evenly.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey (or agave), sea salt, and freshly ground black pepper.

Whisk briskly (or seal the jar and shake) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt or lemon if desired.

Just before serving, drizzle about two-thirds of the dressing over the salad bowl (reserve the rest for guests to add if desired). Gently toss the salad with tongs to coat the leaves evenly without bruising them.

Scatter the shaved Parmesan (if using) and the toasted pine nuts or chopped walnuts on top. Grind a little extra black pepper over the salad and serve immediately.