Green Salad Recipe

Wash and dry greens

Rinse mixed salad greens thoroughly under cold running water. Spin or pat dry with a clean kitchen towel or paper towels until mostly dry to prevent soggy salad (about 2–3 minutes).

Slice cucumber

Trim cucumber ends and slice half the English cucumber into 1/4-inch rounds or half-moons if preferred. If using a large cucumber, remove seeds first.

Halve tomatoes and slice pepper

Halve cherry tomatoes. Remove seeds and ribs from the red bell pepper, then slice it into thin strips about 1/4-inch wide.

Thinly slice onion and shred carrot

Peel and thinly slice 1/4 red onion into half-moons. Peel the carrot and either shave into ribbons with a peeler or grate/coarsely shred it.

Chop herbs and optional avocado

Finely chop about 2 tablespoons of fresh parsley and/or basil. If using avocado, halve, pit and dice it just before assembling to avoid browning.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), minced garlic (1 clove), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until emulsified or close the jar and shake well for 20–30 seconds. Taste and adjust seasoning (add more lemon for brightness, a pinch more salt if needed).

In a large bowl, combine the dried mixed greens, sliced cucumber, halved cherry tomatoes, sliced red bell pepper, sliced red onion, shredded carrot and chopped herbs. Toss gently to distribute ingredients evenly.

Drizzle about two-thirds of the dressing over the salad (reserve the rest to serve on the side). Toss gently but thoroughly to coat the leaves and vegetables without bruising them. Add the optional diced avocado, toasted nuts, and crumbled cheese if using, and give a light final toss.

Taste and adjust: if the salad needs more acidity or seasoning, add the remaining dressing or a squeeze of lemon and a pinch of salt. Serve immediately so greens stay crisp.