Mixed Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red bell pepper and red onion, and shred or julienne the carrot. If using avocado, dice it and toss with a tiny pinch of salt and a squeeze of lemon to prevent browning.

Combine the prepared greens and vegetables in a large salad bowl and gently toss to mix evenly.

Roughly chop the toasted walnuts or pecans and crumble the cheese. Sprinkle the nuts, crumbled cheese, and chopped fresh herbs over the mixed greens and vegetables. Hold back the avocado if you prefer to add it just before serving to keep it fresh.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice (or red wine vinegar), Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon or vinegar for acidity, more honey for sweetness, or more salt if needed.

Just before serving, drizzle about half of the dressing over the salad and gently toss to coat. Add more dressing to taste, but avoid overdressing — you want the greens lightly coated. If using avocado, add it now and give one gentle toss.