Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towel; place in a large mixing bowl. Thinly slice the seasonal vegetables (radishes, cucumber, tomatoes) into bite-sized pieces and add to the bowl. Slice the seasonal fruit into wedges or thin slices and add to the salad bowl. Roughly chop the fresh herbs and sprinkle over the greens.

Protein & Crunch

Cook protein

If using chicken: season a 12 oz chicken breast with salt and pepper and 1 tsp olive oil; grill or sear in a hot skillet 5–7 minutes per side until internal temperature reaches 165°F (74°C). If using salmon: season and pan-sear or roast at 400°F (200°C) for 8–12 minutes until opaque and flaky. If using tofu: press, season, and pan-sear 4–6 minutes per side until golden. Let rest 5 minutes, then slice or flake into bite-sized pieces.

Toast nuts

Toast 1/2 cup nuts or seeds in a dry skillet over medium heat, shaking the pan frequently, 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool slightly; coarsely chop if large.

Add cheese

Crumble 1/4 cup cheese and have ready to scatter over the salad at plating.

Dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh citrus juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, and 1 tablespoon minced shallot. Whisk or shake vigorously until emulsified. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or sweetness as needed. If dressing seems too sharp, add a little more oil; if too flat, add a splash more citrus.

Assembly & Finishing

Gently drizzle about two-thirds of the dressing over the salad bowl and toss lightly to coat the greens and vegetables without bruising. Taste and add more dressing if desired. Arrange the sliced or flaked protein on top of the tossed salad. Sprinkle the toasted nuts or seeds and crumbled cheese over the salad. Add microgreens or baby sprouts if using.

Plate the salad on individual plates or a large platter. Garnish with extra herb sprigs and serve the remaining dressing on the side in a small jug. Provide citrus wedges for guests to squeeze over the salad as desired.

Serve immediately so the greens remain crisp.