Summer Salad Recipe

Wash and dry the mixed salad greens thoroughly. Place in a large salad bowl and keep chilled until ready to assemble.

Slice the cucumber into 1/4-inch rounds or half-moons and add to the bowl with the greens when ready to serve.

Halve the cherry tomatoes and add to the greens.

Thinly slice the red onion and add a light scattering over the salad (use less if you prefer milder onion flavor).

Cut the avocado in half, remove the pit, peel or scoop out the flesh, and slice or cube. Toss slices with a squeeze of lemon to prevent browning and arrange on top of the salad just before serving.

Make the simple lemon vinaigrette

In a small bowl or jar combine 3 tbs olive oil, 1.5 tbs lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Keep at room temperature until ready to dress the salad.

Just before serving, drizzle the vinaigrette over the salad and toss gently, or serve the dressing on the side so diners can dress their own portions.

Garnish with fresh basil leaves if using.

Place the 4 large eggs in a single layer in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 9 minutes for firm yolks.

Immediately transfer the eggs to an ice bath and cool for 5 minutes. Peel the eggs and chop coarsely.

In a mixing bowl combine 3 tbs mayonnaise, 1 tbs Greek yogurt, 0.5 tsp Dijon mustard, 1 tbs minced chives, 2 tbs finely diced celery, 0.25 tsp salt, and 0.125 tsp black pepper. Stir to combine.

Fold the chopped eggs into the dressing gently, taste and adjust seasoning. Sprinkle a pinch of smoked paprika on top if desired. Refrigerate until ready to top the salad.

To serve: spoon about 3/4 to 1 cup of egg salad onto each portion of dressed greens (or distribute among salads as preferred).

If you do not have cooked chicken, quickly poach a small chicken breast: place chicken in a saucepan, cover with water or a light broth, add a pinch of salt and a bay leaf if desired, bring to a simmer and cook 10–12 minutes until internal temperature reaches 165°F (74°C). Remove and let rest, then shred or dice.

In a bowl combine 8 oz shredded cooked chicken with 3 tbs prepared basil pesto, 0.5 tsp lemon zest, 2 tbs grated Parmesan, 0.25 tsp salt and 0.125 tsp black pepper. Toss until the chicken is evenly coated. Refrigerate if not using immediately.

To serve: mound about 3/4 to 1 cup of the pesto chicken onto each portion of the dressed salad (or distribute among salads as preferred).

If shrimp are raw, bring a pot of salted water to a boil with a halved lemon. Add the shrimp and cook 1–2 minutes (until pink and opaque), then transfer to an ice bath to stop cooking. If using pre-cooked shrimp, thaw and pat dry.

Chop or leave shrimp whole depending on preference. In a bowl mix 2 tbs Greek yogurt, 1 tbs mayonnaise, 1 tbs lemon juice, 2 tbs finely diced celery, 1 tbs chopped dill or parsley, 0.25 tsp Old Bay or paprika, 0.25 tsp salt and 0.125 tsp black pepper.

Fold the cooked shrimp into the dressing until evenly coated. Taste and adjust lemon or seasoning. Chill briefly if desired.

To serve: place about 3/4 to 1 cup of shrimp salad onto each portion of the dressed greens (or distribute among salads as preferred).