Spring Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed baby lettuces or spring mix using a salad spinner or clean kitchen towel. Slice the English cucumber in half lengthwise, remove seeds if desired, and cut into 1/4-inch half-moons to yield about 1/2 cup. Thinly slice the radishes. Trim snap peas and slice them in half on the diagonal. Dice the avocado and immediately toss with a small squeeze (about 1 tsp) of lemon juice to prevent browning.

Assemble salad base

Place the cleaned greens in a large mixing bowl. Add the cucumber, radishes, snap peas, chopped fresh mint and chives, and gently fold to combine. If using, sprinkle the crumbled feta and toasted nuts on top, but hold final tossing until after dressing is added.

In a small bowl or jar, combine the lemon juice, white wine or champagne vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake to blend.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) to emulsify the dressing. Season with salt and black pepper and taste; adjust seasoning by adding more salt, pepper, or honey as desired.

If dressing appears too sharp, let sit 5 minutes to mellow, then whisk again before using.

Right before serving, pour about half the dressing over the prepared salad and gently toss with salad tongs until ingredients are lightly coated. Add more dressing to taste (reserve any leftover dressing in the refrigerator for up to 3 days).

After tossing, add the diced avocado (if not already tossed) and gently fold it in to avoid mashing. Transfer salad to a serving bowl or individual plates, finish with a final sprinkle of toasted nuts and a few extra herb leaves.