Salada Verde Recipe

Wash and dry

Rinse the romaine, spinach, and arugula thoroughly under cold running water. Spin or pat dry with a clean kitchen towel or paper towels until mostly dry to help the dressing cling.

Tear or roughly chop the romaine into bite-sized pieces. Leave spinach and arugula whole or roughly chop larger leaves. Place all greens in a large salad bowl.

Peel (if desired) and halve the cucumber lengthwise, then slice into 1/4-inch half-moons. Add to the bowl with the greens.

Halve the cherry tomatoes and add them to the bowl.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the salad.

If using avocado, cut in half, remove the pit, dice the flesh and add to the salad just before dressing to prevent browning.

Chop the parsley finely and add it to the bowl. If using basil, roll the leaves and slice them into thin ribbons (chiffonade) and add.

Season the assembled salad lightly with the measured salt and freshly ground black pepper, but wait to toss with dressing until the next step.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard and honey or maple syrup (if using). Whisk vigorously until emulsified, or cover the jar and shake until combined. Taste and adjust seasoning if needed (add a pinch more salt or a little more lemon for brightness).

Pour the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Gently toss using salad tongs or clean hands until all ingredients are lightly coated. Add more dressing to taste if needed.

Transfer to serving plates or a platter. Finish with a small additional sprinkle of parsley or basil if desired and a final crack of black pepper. Serve immediately.