Seasonal Salads Recipe

Prepare vegetables

Wash and thoroughly dry the spring mix in a salad spinner or with paper towels. Thinly slice the radishes (use a mandoline or sharp knife) into 1/8-inch rounds. Slice the cucumber lengthwise, remove seeds if watery, then cut into 1/4-inch half-moons. Halve the avocado, remove the pit, peel if desired, and slice or cube just before assembly to prevent browning; toss with a squeeze of lemon if not serving immediately.

Make the vinaigrette

In a small bowl or jar, combine the orange juice, lemon juice, Dijon mustard, honey, and white wine vinegar. Whisk while slowly streaming in the 3 tablespoons of extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Assemble the salad

In a large mixing bowl, add the dried spring mix, sliced radishes, and cucumber. Drizzle about half of the vinaigrette over the greens and toss gently to coat. Add the avocado and fold in carefully to avoid mashing. Sprinkle the crumbled feta and toasted sliced almonds over the top. If using, tear the fresh mint leaves and scatter over the salad.

Finish and serve

Transfer the tossed salad to a serving bowl or individual plates. Drizzle the remaining vinaigrette sparingly or finish with a tablespoon of extra-virgin olive oil. Season with the remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper if needed. Serve immediately.

Make the vinaigrette right before assembling the salad for brightest flavor. If making ahead, store the vinaigrette in an airtight container or jar in the refrigerator for up to 3 days. Before using, bring to room temperature and shake or whisk to re-emulsify. Shake vigorously for 30 seconds to combine separated oil and juices.

Prepare the grain and vegetables

If not already cooked, prepare farro or quinoa according to package directions, then spread on a tray to cool quickly to room temperature. Halve the cherry tomatoes, thinly slice the red onion, and chiffonade the basil.

Assemble the grain salad

In a medium bowl, combine the cooled grain, halved cherry tomatoes, sliced red onion, and fresh basil. Add the fresh mozzarella pearls. Drizzle with 1 tablespoon olive oil and 1 teaspoon balsamic glaze. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently until evenly combined.

Finish

Taste and adjust seasoning: add a squeeze of lemon or a splash more olive oil if needed. Let the salad rest 10–15 minutes for flavors to meld, then serve at room temperature or chilled.