Side Salad Recipe

Rinse and prep

Rinse the mixed salad greens under cold water and spin or pat dry thoroughly. Place the dried greens into a large mixing bowl.

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrot. If using avocado, dice it and toss with a small squeeze of lemon to slow browning.

Add the prepared tomatoes, cucumber, red onion, shredded carrot, and avocado (if using) to the bowl with the greens.

Lightly toast the sliced almonds or chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Remove from heat and let cool a minute.

Crumble the feta or shave the parmesan and set aside for topping.

Whisk the dressing

In a small bowl or jar combine the extra-virgin olive oil, lemon juice (or vinegar), Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Whisk or shake vigorously until fully emulsified (about 30 seconds). Taste and adjust seasoning — add more salt, acid, or a touch more honey if desired.

Pour about half of the vinaigrette (approximately 1 1/2 tbsp) over the salad and gently toss with salad tongs until evenly coated. Add more dressing to taste, but avoid overdressing — the salad should be lightly coated.

Transfer the dressed salad to a serving bowl or plate. Sprinkle the toasted nuts over the top, then add the crumbled feta or shaved parmesan.

Serve immediately as a side. Leftover dressing can be refrigerated for up to 5 days; store salad components separately to maintain crispness.