Lunch Salads Recipe

Rinse and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Place the greens in a large serving bowl or divide among 4 individual salad bowls.

Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots on top of the greens and gently toss to distribute.

Chicken option

If using cooked chicken, warm briefly (optional) and slice or cube into bite-sized pieces. Distribute roughly 1/2 cup (about 1/2 of the listed amount) per serving across the salads; add the rest as desired.

Chickpea option

If using canned chickpeas, drain and rinse them well. Optionally toss with 1/4 tsp salt, 1/4 tsp smoked paprika, and 1 tsp olive oil and roast at 400°F (200°C) for 12–15 minutes for extra crunch. Scatter the chickpeas over the salads.

Tuna option

Flake drained tuna with a fork and distribute over the salads. For a creamier tuna, mix with a tablespoon of yogurt or mayonnaise before adding to the greens.

Egg option

Peel hard-boiled eggs, quarter them, and arrange on top of each salad.

Sprinkle crumbled feta across the salads. Scatter toasted nuts and sunflower seeds for texture and crunch. If nuts are raw, toast them in a dry skillet over medium heat, stirring, for 3–5 minutes until fragrant, then cool and chop.

If using avocado, slice last and arrange on top to prevent browning. Add olives and chopped fresh herbs. Taste a small portion and adjust herbs or add-ins to your preference.

Make the vinaigrette

In a small bowl or jar, combine lemon juice (or vinegar), Dijon mustard, honey (if using), salt and pepper. Whisk or shake until combined.

Slowly whisk in the olive oil until the dressing emulsifies, or pour the oil into the jar, seal, and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper or a splash more acid if needed.

Just before serving, drizzle about 1 to 2 tablespoons of vinaigrette per salad (adjust to taste) over the assembled ingredients and toss gently to coat. Serve any extra dressing on the side.