Lil' Salad Recipe

Prep greens

Rinse the mixed baby greens and romaine under cold water. Spin or pat dry thoroughly so the vinaigrette will cling. Place the dried greens and sliced romaine into a medium mixing bowl.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber, shred the carrot (or use pre-shredded), and very thinly slice the red onion. Dice the avocado just before assembly to prevent browning. Add all prepared vegetables to the bowl with the greens.

Toast seeds

In a small dry skillet over medium heat, toast the sunflower seeds for 2–3 minutes, shaking the pan frequently, until fragrant and lightly golden. Remove from heat and let cool slightly, then sprinkle over the salad when assembling.

Add cheese and protein

If using, crumble the feta or goat cheese and scatter over the salad. If adding grilled chicken, slice it thinly and arrange on top of the greens. These are optional but suggested for extra flavor and satiety.

Make vinaigrette

In a small jar or bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple), fresh lemon juice, salt, and black pepper. Whisk vigorously or shake the jar until the dressing emulsifies and becomes slightly thickened (about 15–20 seconds). Taste and adjust seasoning—add another pinch of salt or a touch more honey if needed.

Dress and toss

Pour the vinaigrette over the salad just before serving (about 2–3 tablespoons for this quantity). Gently toss the salad to coat all greens and vegetables evenly. Top with toasted sunflower seeds and serve immediately.