Green Salad Recipe

Wash and dry greens

Place mixed salad greens in a large bowl or salad spinner. Rinse thoroughly under cold water, then spin or pat dry until mostly free of moisture (excess water dilutes the dressing).

Prepare cucumber

If using an English cucumber, slice lengthwise and remove large seeds if desired, then cut into 1/4-inch half-moons to equal about 1/2 cup. Add to the bowl with greens.

Slice bell pepper

Remove stem and seeds from the green bell pepper. Cut into thin strips then chop into roughly 1/4-inch pieces to yield 1/2 cup. Add to the bowl.

Prepare green apple (optional)

Core and thinly slice the green apple, then cut into matchsticks or small dice. Toss immediately with a squeeze of lemon (from the dressing) if not dressing right away to prevent browning. Add to the bowl.

Prepare avocado

Halve the avocado, remove the pit, slice lengthwise in the skin, then scoop out slices. Toss gently with the greens just before serving to avoid browning.

Add herbs and nuts

Chop fresh herbs (parsley, basil, or mint) and sprinkle over the salad. Add toasted pepitas or sliced almonds for crunch.

Toss with dressing

Pour the prepared dressing over the salad (start with about 3/4 of the dressing), then gently toss with salad tongs until everything is evenly coated. Add more dressing to taste.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar (or apple cider vinegar), 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously for 30 seconds until emulsified, or secure a jar lid and shake vigorously for 30 seconds. If the dressing is too thick or tart, add up to 1 tablespoon water and whisk or shake again to reach the desired consistency.

Taste and adjust seasoning: add more salt, pepper, or a small squeeze of lemon if needed.