Salads Recipe

Prepare produce

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, dice the avocado just before serving to prevent browning, and mince the garlic. Finely chop the parsley and thinly slice the basil.

Make the lemon-herb vinaigrette

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 2 tablespoons chopped parsley, 2 tablespoons sliced basil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Toast nuts (if not already toasted)

Place 1/2 cup chopped walnuts or pecans in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool so they do not continue to cook in the hot pan.

Assemble the salad

In a large salad bowl, combine the dried mixed greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle about half of the vinaigrette over the greens and toss gently to coat. Add the diced avocado and crumbled 1/2 cup feta cheese; toss very gently to distribute without mashing the avocado.

Finish and serve

Sprinkle the toasted 1/2 cup chopped nuts over the top. Taste and add additional vinaigrette as desired. Garnish with a few extra basil leaves and a crack of black pepper. Serve immediately. If using optional protein additions, arrange sliced grilled chicken, rinsed chickpeas, or flaked smoked salmon on top before sprinkling nuts and serving.

Grilled chicken: Season 2 chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat 6–8 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Let rest 5 minutes, then slice thinly and arrange over the assembled salad. Chickpeas: Rinse and drain 1 cup canned chickpeas; toss with a pinch of salt and a tablespoon of vinaigrette, then add to salad. Smoked salmon: Flake 4 oz smoked salmon and scatter gently over the salad.