Salads Recipe

Toast nuts (if needed)

Place pine nuts (or almonds) in a dry skillet over medium heat. Stir or shake frequently for 2–4 minutes until fragrant and lightly golden. Transfer to a small bowl to cool.

Make the vinaigrette

In a small bowl or jar combine lemon juice, Dijon mustard, honey (or maple), minced garlic, chopped parsley, sliced basil, kosher salt, and black pepper. Whisk until blended. Slowly drizzle in the olive oil while whisking (or shake in a jar) until the dressing is emulsified. Taste and adjust salt, pepper, or honey as needed. The vinaigrette should be bright, slightly tangy, and balanced.

Prepare vegetables

Wash and thoroughly dry the mixed greens. Halve the cherry tomatoes, peel, seed and thinly slice the cucumber, and thinly slice the red onion into half-moons. Dice the avocado and toss immediately with a teaspoon of lemon juice (from the measured amount) to slow browning if not serving right away.

Assemble the salad

In a large salad bowl, combine the dried mixed greens, cherry tomatoes, cucumber, and red onion. Add the diced avocado on top. Sprinkle the crumbled feta and toasted pine nuts over the salad.

Dress and serve

Just before serving, drizzle about 3–4 tablespoons of the lemon-herb vinaigrette over the salad (reserve extra for those who want more). Gently toss to coat the leaves without wilting them. Taste and add more salt, pepper, or vinaigrette as desired. If using protein, arrange sliced grilled chicken breast or scatter drained chickpeas on top. Serve immediately.

Grilled chicken: Season chicken breasts with salt and pepper (and a little olive oil). Grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then thinly slice and serve on top of salad. Canned chickpeas: drain, rinse, and optionally toss with 1/2 tsp olive oil, 1/4 tsp salt and pinch of smoked paprika. Add directly to salad.