Soco Salad Recipe

Prep greens and vegetables

Rinse the mixed baby greens and romaine in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large serving bowl. Thinly slice cucumber, halve cherry tomatoes, thinly slice red bell pepper and red onion. Dice the avocado and set aside to add just before serving to avoid browning.

Taste and adjust seasoning of vegetables if needed (a tiny pinch of salt on tomatoes can enhance flavor), then add vegetables to the bowl with greens, leaving avocado to the side until dressing is ready.

Prepare protein

If using grilled chicken breast: season 2 medium boneless breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly. If using shrimp or tofu, cook and season as preferred and portion to equal weight. Add sliced protein to a plate and keep warm or cool depending on preference.

Toast nuts

Heat a small skillet over medium heat, add the walnuts or pecans and toast, stirring, for 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool. Roughly chop once cool.

Add crumbled feta, toasted nuts and dried cranberries to a small bowl and set aside for assembly.

Make the dressing

In a small bowl or jar, combine 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened. Taste and adjust — add more honey for sweetness, more lemon for brightness, or a pinch more salt.

If you prefer a smoother dressing, briefly blend the mixture with an immersion blender or in a small blender for 5–10 seconds.

Assemble the salad

Pour the dressing over the salad greens and vegetables (but not the avocado yet). Toss gently but thoroughly to coat all leaves and vegetables — start with about three-quarters of the dressing and add more to taste so the greens are well coated but not soggy.

Add the sliced grilled chicken (or chosen protein) on top, then scatter the crumbled feta, toasted nuts and dried cranberries across the salad. Gently fold in the diced avocado so it doesn’t get mashed.

Sprinkle the lemon zest and chopped fresh parsley or basil over the top. Taste and finish with an extra pinch of salt and a few grinds of black pepper if needed.

Serve immediately on chilled plates or family-style. Offer remaining dressing on the side.