Salad Recipe

Wash and dry the mixed salad greens thoroughly. Spin or pat dry to remove excess water to keep the dressing from diluting.

Halve the cherry tomatoes.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick.

Thinly slice the red onion into half-rings. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain.

Peel and julienne or grate the carrot.

If using avocado, halve, pit and dice it just before serving; toss the pieces with a squeeze of lemon juice to slow browning.

Make the dressing

In a small bowl or jar combine the lemon juice, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk or shake until combined. Slowly stream in the olive oil while whisking (or add all ingredients to a jar, seal and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a pinch more salt, honey for sweetness, or extra lemon for brightness.

Place the prepared greens in a large bowl. Add the halved cherry tomatoes, cucumber slices, red onion, and carrot. If using avocado, add the diced avocado now.

Pour about half of the dressing over the salad and toss gently to coat. Add more dressing to taste—start conservatively to avoid overdressing.

Sprinkle the crumbled feta evenly over the salad, then scatter the toasted sunflower seeds and chopped fresh herbs on top.

Give the salad one final gentle toss or leave lightly layered for plating. Serve immediately.