Farmer’s Market Salad Recipe

Wash and thoroughly dry the mixed salad greens and baby spinach using a salad spinner or clean kitchen towel. Place in a large salad bowl.

Halve the cherry tomatoes, thinly slice the cucumber and radishes, thinly slice the bell pepper, hull and quarter the strawberries, dice the avocado, and thinly slice the red onion. Add all prepared vegetables and fruit to separate bowls or arrange them around the salad bowl for assembly.

Chiffonade the basil: stack leaves, roll tightly, and slice into thin ribbons. Set aside with the cheese and nuts.

Whisk vinaigrette

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey (or maple syrup), minced shallot, and lemon juice. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing emulsifies. Season with salt and pepper and taste; adjust sweetness or acidity to preference.

Heat a small dry skillet over medium heat. Add the walnuts or pecans and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Add the cherry tomatoes, cucumber, radishes, bell pepper, strawberries, red onion, and avocado on top of the greens in an attractive arrangement.

Sprinkle the toasted nuts, crumbled goat cheese (or feta), and chiffonaded basil over the salad.

Drizzle about half of the dressing over the salad and gently toss with salad tongs or two large spoons until evenly coated. Add more dressing to taste (reserve any leftover dressing for serving).

Season with additional salt and pepper if needed and serve immediately.