Garden Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Place the dry greens in a large mixing bowl.

Slice cucumber

Trim ends of the English cucumber. Halve lengthwise and slice into 1/4-inch half-moons until you have about 1/2 cup. Add to the bowl with greens.

Prepare tomatoes

Wash cherry tomatoes and halve them. Add to the bowl (about 1 cup).

Slice radishes

Trim radish tops and bottoms and slice as thin as possible (use a mandoline if available) and add to the bowl.

Shred carrot

Peel the carrot and either julienne or grate it to yield about 1/2 cup; add to the bowl.

Dice bell pepper

Remove seeds from the red bell pepper and dice finely. Add to the bowl.

Prepare avocado

Halve, pit, and scoop the avocado flesh then dice into bite-sized pieces. Toss gently with a squeeze of lemon (from the vinaigrette measurement can be used) to prevent browning and add to the salad last so it stays intact.

Chop the fresh herbs (parsley, basil, chives) finely and reserve. Toast the sunflower or pumpkin seeds in a dry skillet over medium heat for 2–4 minutes, shaking frequently, until aromatic and lightly browned; cool slightly.

If using cheese, crumble feta or goat cheese and set aside to sprinkle on finished salad.

Peel and mince the garlic clove finely (or grate it). In a small bowl or jar combine lemon juice (2 tbs), white wine vinegar (1 tbs), Dijon mustard (1/2 tsp), honey or maple syrup (1/2 tsp), minced garlic, salt (1/2 tsp) and black pepper (1/4 tsp). Whisk or shake until combined.

Slowly whisk in the extra-virgin olive oil (3 tbs) in a steady stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with a pinch more salt or lemon if needed.

Reserve about 1 tablespoon of the dressing if you like to dress individual bowls; otherwise pour the vinaigrette over the salad when ready to serve (start with about 2 tablespoons and add more to taste).

Just before serving, drizzle the vinaigrette over the salad (see amount above) and toss gently but thoroughly so all vegetables are lightly coated.

Scatter the chopped fresh herbs, toasted seeds, and crumbled cheese over the top. Give one final gentle toss or leave the toppings on top for presentation.

Divide the salad onto 2–4 plates or bowls (see servings) and serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 1 week.