Garden Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or by gently patting with clean towels. Place greens in a large serving bowl.

Halve the cherry tomatoes and add to the bowl.

Slice the cucumber into rounds or half-moons, then add to the bowl.

Julienne the red bell pepper and shred or ribbon the carrot; add both to the bowl.

Thinly slice the red onion and add it to the bowl. If raw onion is too strong, rinse the slices under cold water and drain before adding.

If using avocado, dice it just before serving to avoid browning and set aside in a small bowl.

Whisk Method

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, minced garlic, honey (if using), salt, and pepper. Whisk while slowly streaming in the olive oil until the dressing emulsifies and becomes slightly thickened.

Shake Method (alternative)

Combine all vinaigrette ingredients in a lidded jar and shake vigorously for 30–45 seconds until well combined.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey or vinegar as preferred.

Pour about half of the vinaigrette over the prepared greens and vegetables, then toss gently with salad tongs or clean hands until evenly coated. Add more dressing as needed to lightly dress the salad—avoid over-dressing.

Fold in the diced avocado gently (if using) so it doesn't mash.

Sprinkle the crumbled feta or goat cheese and the toasted nuts or seeds evenly over the top.

Finish with the chopped fresh herbs and a final crack of black pepper. Give the salad one last gentle toss just before serving.