Small House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrots. If using avocado, slice it and toss gently with a few drops of lemon juice to slow browning.

Place the dried greens in a medium bowl. Add the halved cherry tomatoes, sliced cucumber, shredded carrots and sliced red onion. Toss gently to combine and set aside until dressing is ready.

If sunflower seeds or nuts are not toasted, warm a small skillet over medium heat and toast the seeds or chopped nuts, shaking the pan, until fragrant and lightly golden (about 2–3 minutes). Let cool.

Crumble the feta (or shave the Parmesan) and have the toasted seeds and avocado slices ready to top the salad just before serving.

Whisk the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), fresh lemon juice, minced garlic, kosher salt and freshly ground black pepper. Whisk or shake to combine. While whisking, slowly drizzle in the extra-virgin olive oil until the vinaigrette emulsifies and becomes slightly thickened (about 15–30 seconds). Taste and adjust seasoning—add more salt, pepper, or honey as desired.

If making ahead, store the vinaigrette refrigerated in a sealed container for up to 4 days and bring to room temperature and re-emulsify before using.

Just before serving, pour about 2 tablespoons of the vinaigrette over the prepared greens and vegetables (reserve extra dressing to allow guests to add more). Toss gently but thoroughly so all greens are lightly coated.

Transfer the dressed salad to a serving bowl or individual plates. Sprinkle the crumbled feta and toasted sunflower seeds over the top. Add avocado slices if using. Finish with an extra grind of black pepper if desired and serve immediately.