Small Salad Recipe

Select one base (mixed baby greens, romaine, or baby spinach). Rinse any loose-leaf greens under cold water, spin or pat dry thoroughly to remove moisture. Place 2 cups of the chosen base into a medium bowl.

Prepare toppings as listed: halve cherry tomatoes, thinly slice cucumber and red onion, shred carrots if needed, slice avocado just before serving to prevent browning, and crumble feta. Measure each topping quantity and arrange over the bed of greens in an even layer.

Add crunchy and sweet elements: sprinkle 1 tbsp toasted sunflower seeds and 1 tbsp dried cranberries evenly across the salad.

Grilled chicken

If choosing grilled chicken, season a 3 oz breast with salt and pepper. Grill over medium-high heat 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, slice thinly and place on top of salad.

Grilled salmon

If choosing salmon, season a 3 oz portion with salt and pepper. Grill or pan-sear 3–4 minutes per side until opaque and flaked. Break into bite-size pieces and distribute over the salad.

Marinated tofu

For tofu, press excess liquid from a 3 oz block, marinate briefly in soy or tamari-based marinade (15–30 minutes), then pan-sear on medium heat 3–4 minutes per side until golden. Slice or cube and add to salad.

Roasted chickpeas (vegan)

For roasted chickpeas, toss 1/4 cup drained canned chickpeas with 1 tsp olive oil, 1/4 tsp smoked paprika, salt and pepper. Roast at 400°F (200°C) for 18–22 minutes until crisp. Cool slightly and sprinkle over salad.

Lemon vinaigrette

Whisk 2 tbsp lemon vinaigrette (or combine 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1/4 tsp honey, pinch salt and pepper) and drizzle over salad. Toss gently to coat.

Balsamic vinaigrette

Add 2 tbsp balsamic vinaigrette (or mix 1 tbsp balsamic, 1 tbsp olive oil, pinch salt and pepper) and toss lightly until evenly dressed.

Creamy herb

Spoon 2 tbsp creamy herb dressing over the salad and toss carefully so cheese and toppings remain visible. Note: contains dairy.

Tahini lemon (vegan)

Drizzle 2 tbsp tahini-lemon dressing (mix 1 tbsp tahini, 1 tsp lemon juice, 1 tsp water, pinch salt) over the salad and toss to combine.

After tossing, finish the salad with 1 tsp extra-virgin olive oil (optional), squeeze the fresh lemon wedge over top for brightness, and season with 1/2 tsp sea salt and 1 tsp freshly ground black pepper to taste.

Serve the finished small salad immediately alongside one multigrain croissant or 1/2 cup baked pita chips. If using avocado, serve promptly to avoid browning. Provide any extra dressing on the side if requested.