Vegetarian Chef Salad Recipe

Wash and dry greens

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

Slice tomato

Core the tomato and cut into 6–8 wedges or dice into 1/2-inch pieces, depending on preference. Add to the bowl with greens.

Slice cucumber

Trim the ends of the cucumber. Slice lengthwise if desired and cut into 1/4-inch half-moons. Add to the mixing bowl.

Prepare mushrooms

Wipe mushrooms with a damp towel and trim stems. Slice mushrooms thinly (about 1/8–1/4 inch). If you prefer warm mushrooms, sauté briefly: heat 1 tsp olive oil in a skillet over medium for 3–4 minutes until lightly golden, then cool slightly before adding.

Prepare avocado

Slice avocado in half, remove pit, score flesh in a grid, and scoop out with a spoon or slice into thin wedges. Toss gently with a squeeze of lemon juice to slow browning, then add to the bowl.

Add sprouts and cheese

Gently add the sprouts and the shredded or cubed mixed cheeses to the bowl with the other vegetables.

In a small jar or bowl, combine the extra-virgin olive oil, red wine vinegar, lemon juice, dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or lemon if you prefer a tangier dressing.

Just before serving, pour about half of the dressing over the salad bowl (reserve the rest for diners to add to taste). Toss gently but thoroughly to coat the greens and vegetables without mashing the avocado or sprouts.

Add croutons on top and gently fold them in so they stay relatively crisp. Sprinkle toasted nuts or seeds and chopped fresh herbs if using.

Plate the salad by portioning into 2 large bowls or 4 smaller plates. Drizzle additional dressing on each portion if desired and finish with a grind of fresh black pepper.

Serve immediately for best texture. Leftover dressed salad is not recommended; store un-dressed greens and components separately in airtight containers in the refrigerator for up to 2 days. Keep dressing refrigerated for up to 5 days.