Lunch-sized Salads Recipe

Assemble greens and vegetables

In a large bowl, place 3 cups mixed salad greens. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sliced avocado, crumbled cheese, and toasted nuts or seeds. Gently toss to combine, being careful not to bruise the avocado.

Whisk together 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1/2 teaspoon minced garlic, 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Slowly stream in 1/2 cup extra-virgin olive oil while whisking steadily until the dressing emulsifies. Taste and adjust seasoning or acidity as needed. This recipe makes about 4 servings; use roughly 2 tablespoons per salad.

Roasted Chicken Breast (if chosen)

Preheat oven to 400°F (200°C). Season a 5 oz boneless chicken breast with 1/8 teaspoon salt and a pinch of pepper (scale quantities to match number of servings). Place on a baking sheet lined with foil or parchment and roast for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain. Alternatively use pre-cooked roasted chicken warmed gently.

Pan-Seared Salmon (if chosen)

Pat a 5 oz salmon fillet dry and season with salt and pepper. Heat 1 teaspoon olive oil in a nonstick or stainless-steel skillet over medium-high heat. Place salmon skin-side down (if skin on) and cook 3–4 minutes until crisp. Flip and cook 2–3 minutes more for medium doneness (adjust time for thickness). Remove and rest 2 minutes, then flake or slice.

Pan-Seared Gulf Shrimp (if chosen)

Pat about 5 oz shrimp dry, toss with a pinch of salt and pepper. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat immediately to avoid overcooking.

Pan-Seared Steak (if chosen)

Season a 5 oz piece of steak with 1/8 teaspoon salt and a pinch of pepper. Heat 1 teaspoon olive oil in a skillet over high heat until shimmering. Sear steak 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). Let rest 5 minutes, then slice thinly against the grain.

If preparing multiple proteins for a service line, cook proteins separately and hold at proper temperatures until service. Use the same seasoning profile (salt and pepper) so they pair with the lemon-herb vinaigrette.

Place the assembled salad on a plate or bowl. Drizzle approximately 1–2 tablespoons of the lemon-herb vinaigrette over the salad (or toss gently to coat). Arrange the chosen protein (5 oz portion) on top or to the side of the greens. Garnish with additional herbs or a lemon wedge if desired. Serve immediately.

Storage: keep dressing refrigerated up to 5 days. Store cooked proteins refrigerated up to 3 days in airtight containers; reheat gently before adding to salad or serve chilled for chicken/shrimp as desired.