Garden Salad Recipe

Prepare vegetables

Wash and spin-dry the salad greens thoroughly; tear larger leaves into bite-sized pieces. Place greens in a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Slice the cucumber into 1/4-inch rounds (or half-moons) and add to the bowl.

Peel and julienne or shred the carrot and add it to the bowl.

Thinly slice the radishes and red onion and scatter them over the greens.

If using avocado, dice it and add just before dressing to avoid browning.

Add chopped fresh herbs and sprinkle the optional cheese and toasted seeds/nuts over the top.

Make dressing

In a small bowl or jar, combine the lemon juice (or red wine vinegar), Dijon mustard, honey (if using), minced garlic, salt and pepper. Whisk to combine. Slowly drizzle in the olive oil while whisking constantly (or put the jar lid on and shake vigorously) until the dressing emulsifies and thickens slightly.

Taste the dressing and adjust seasoning: add more salt, pepper or a touch more honey if it tastes too sharp, or more lemon/vinegar if it needs brightness.

Dress the salad

Just before serving, drizzle about half of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing to taste (typically 3–4 tablespoons total for 6 cups of greens).

Plate the salad or serve family-style. Finish with an extra grind of black pepper and a sprinkle of herbs, nuts or cheese if desired.