Rinse the mixed greens under cold water and spin or pat dry until mostly moisture-free. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Vegetables & Mix-ins

Prep vegetables

Halve the cherry tomatoes, dice the cucumber, thinly slice the red bell pepper and red onion, and shred or peel carrots if needed. Add all prepared vegetables to the bowl with greens, gently tossing to distribute.

Cut the avocado just before serving to prevent browning: halve, remove pit, score the flesh into cubes, scoop out and add to the salad.

Proteins (choose one or combine)

Grilled chicken

If using grilled chicken: season an 8 oz breast with salt and pepper, grill or pan-sear over medium-high heat 6–8 minutes per side (or until internal temperature reaches 165°F / 74°C). Let rest 5 minutes, then slice and arrange over the greens.

Chickpeas

If using chickpeas: drain and rinse a 1-cup can, optionally pat dry and toss with a pinch of salt and pepper. Add to the salad for plant-based protein and texture.

Feta & eggs

Crumble the feta and quarter the hard-boiled eggs, then scatter over the salad. For hard-boiled eggs: place eggs in a pot of cold water, bring to a boil, remove from heat and cover for 9–11 minutes, then cool in ice water before peeling and quartering.

Crunch & Extras

Toast nuts or seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Cool slightly and sprinkle over the salad with dried cranberries and croutons if using.

Dressing (lemon vinaigrette)

Make dressing

In a small bowl or jar combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add more lemon for brightness, more honey for sweetness, or more salt to taste).

Dress salad just before serving: drizzle dressing over salad (start with about half, toss gently, and add more as needed).