Fresh Rotating Selections Recipe

Wash and prep greens

Rinse the mixed baby greens thoroughly in cold water and spin or pat dry. Transfer to a large mixing bowl and handle gently to avoid bruising.

Prepare the vegetables: thinly slice the cucumber, radish, and red onion; halve the cherry tomatoes; shred the carrot. Add all prepared vegetables to the bowl with the greens and toss gently to combine.

Select 2–3 add-ins from the Rotating Add-ins section depending on availability and desired protein/texture balance. Portions below assume the amounts listed under Ingredients (one serving proportions).

Grilled chicken

If using grilled chicken: season a 6–8 oz breast lightly with salt and pepper. Heat a skillet or grill over medium-high heat with 1 tsp olive oil. Cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly and add to salad.

Seared salmon

If using salmon: season a 4–5 oz filet with salt and pepper. Heat 1 tsp oil in a nonstick skillet over medium-high. Sear skin-side down 3–4 minutes until crisp, flip and cook 1–2 minutes more until cooked to preferred doneness. Flake or slice and add to salad.

Roasted beets or sweet potato

For roasted beets or sweet potato: preheat oven to 425°F (220°C). Toss diced beets or sweet potato with 1 tsp oil and a pinch of salt. Roast on a sheet pan for 20–30 minutes, stirring once, until tender and caramelized. Cool slightly before adding to salad.

Chickpeas

For chickpeas: drain and rinse a 15 oz can. Optionally roast: toss with 1 tsp oil, 1/4 tsp smoked paprika and a pinch of salt; roast at 400°F (200°C) for 18–22 minutes until crisp. Add to salad.

Add selected proteins and mix-ins to the bowl with the greens and vegetables. If using avocado, slice and add last to avoid browning.

Lemon-Dijon Vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp minced garlic. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Shallot Red Wine Vinaigrette (alternate)

In a small bowl or jar combine 3 tbs olive oil, 2 tbs red wine vinegar, 1 tbs minced shallot, 1/2 tsp Dijon mustard (optional), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake until combined. Let sit 5 minutes for flavors to meld, then taste and adjust.

Dress the salad: drizzle 1–2 tbs dressing per serving over the assembled salad (start with less, toss gently, and add more if needed).

Finish the salad by sprinkling 2 tbs chopped fresh herbs and the chosen garnish (crumbled cheese, toasted nuts or seeds, and microgreens if using). Serve with lemon wedges on the side to squeeze over the top.

Toss gently just before serving so the greens stay crisp. Serve immediately.