Garden Recipe

Rinse and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towel. Transfer to a large mixing bowl and set aside.

Prepare the cucumber: if using an English cucumber, halve lengthwise and slice crosswise into 1/4-inch half-moons until you have about 1/2 cup. Add to the bowl with greens.

Slice cherry tomatoes in half and add to the bowl (about 1 cup).

Thinly slice radishes and add approximately 1/2 cup to the bowl.

Peel or scrub carrots if needed and shred until you have 1/2 cup; add to the bowl.

Seed and thinly slice the bell pepper and measure 1/2 cup; add to the bowl.

If using frozen green peas, blanch them in boiling water for 1 minute then shock in ice water; drain well and add 1/4 cup to the bowl. If fresh, just add them raw.

Strip basil leaves from stems and chiffonade or tear into bite-sized pieces (about 1/4 cup).

Chop parsley finely (2 tablespoons) and thinly slice chives (1 tablespoon); add both herbs to the salad bowl.

Slice the avocado in half, remove the pit, score the flesh into cubes and scoop out, or slice and fan. Add the avocado to the salad just before dressing to prevent browning.

Sprinkle the crumbled feta or goat cheese (optional) over the salad.

Finish this section by scattering the toasted pumpkin seeds or chopped nuts on top for crunch.

Whisk the dressing

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine or apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup and 1 minced garlic clove. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and an optional pinch (1/8 teaspoon) red pepper flakes.

Vigorously whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, a pinch more salt, or a touch more honey if too tart.

Right before serving, pour about 2–3 tablespoons of the vinaigrette over the salad and gently toss with tongs to coat everything evenly. Reserve any extra dressing in the refrigerator for up to 3 days.

Serve the Garden salad immediately on individual plates or a shared platter. Offer extra dressing at the table.