House Green Salad Recipe

Prepare greens

Rinse mixed baby lettuces, baby spinach, and arugula in cold water, then spin or pat dry thoroughly. Tear any larger leaves into bite-sized pieces. Place the dried greens in a large salad bowl and keep chilled while you prepare the other components.

Slice and chop

Thinly slice the cucumber and green bell pepper into bite-sized strips. Thinly slice the radishes. Trim and thinly slice the scallions. If using avocado, dice it and toss lightly with a squeeze of lemon to prevent browning. Finely chop parsley and chives and set all prepared vegetables and herbs aside.

Toast seeds

Warm a small dry skillet over medium heat. Add the pumpkin seeds (pepitas) and toast, stirring frequently, until fragrant and just beginning to pop, about 2–3 minutes. Remove from the pan to cool. Grate the lemon zest from one lemon and set aside.

Make the dressing

In a small jar or bowl combine fresh lemon juice, apple cider vinegar, Dijon mustard, honey (or maple), grated garlic, salt, and pepper. Whisk or shake briefly to combine. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt, pepper, or a splash more lemon if needed.

Add the prepared cucumber, bell pepper, scallions, herbs, and sliced radishes to the bowl with the greens. Drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra dressing to serve on the side). Gently toss the salad with tongs to coat all ingredients evenly. Taste and add more dressing if desired.

Scatter toasted pumpkin seeds over the top, add the diced avocado if using, and finish with the lemon zest for brightness. Serve immediately so the greens stay crisp.