Health Salad Recipe

Wash and dry greens

Rinse the mixed baby greens and romaine under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels. Place in a large mixing bowl.

Add the shredded red cabbage to the bowl with greens.

Prepare vegetables and fruit: thinly slice cucumber, halve cherry tomatoes, julienne or grate the carrot, dice the avocado (leave intact until ready to serve to avoid browning) and thinly slice the green apple. Add cucumber, tomatoes, carrot, and green apple to the bowl with the greens and cabbage.

If using canned chickpeas, drain and rinse well. For added texture, pat dry and optionally roast: toss chickpeas with 1 teaspoon olive oil, 1/4 teaspoon salt and roast at 425°F (220°C) for 20–25 minutes until slightly crispy. Otherwise add chickpeas straight to the salad bowl.

Roughly chop the almonds and sprinkle them into the mixing bowl. If using feta, crumble and set aside to add when assembling.

In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper.

Whisk vigorously or close the jar and shake until the dressing emulsifies (appears slightly thickened and unified). Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if needed.

Pour about two-thirds of the dressing over the salad bowl and toss gently to coat all ingredients. Add the diced avocado and crumbled feta (if using) on top and fold gently to avoid mashing the avocado.

Sprinkle the chopped parsley, chopped mint, and sliced scallion over the salad. Add the roasted or plain chickpeas and chopped almonds on top for texture.

Taste and add more dressing to preference (reserve leftover dressing in the refrigerator for up to 5 days). Finish with a final grind of black pepper and an optional extra squeeze of lemon.

Serve immediately on individual plates or bowls. This salad is best enjoyed fresh so the greens and avocado remain bright and crisp.