Chef's Salad Recipe

Cook quinoa

If quinoa is not already cooked, rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Cool to room temperature before adding to salad.

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly golden. Transfer to a plate to stop cooking and cool.

Wash and dry the lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl (about 10–12 cup capacity).

Peel and segment the orange: cut off top and bottom, score the peel and pith, then cut away peel. Run a knife between membranes and remove segments into a small bowl. Reserve any juice to add to the dressing if desired.

Slice the cucumber into half-moons (about 1/4-inch thick) and add to a bowl. If cucumber seeds are large and watery, scoop them out before slicing.

Halve the cherry tomatoes and add to the bowl with cucumber.

Thinly slice the red onion. If you prefer milder onion, soak slices in cold water for 5 minutes, then drain and pat dry.

Cut the avocado in half, remove pit, scoop out flesh and dice into roughly 1/2-inch pieces. To prevent browning if not serving immediately, toss gently with the optional 1/2 tablespoon lemon juice.

Slice drained sundried tomatoes into thin strips.

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 4 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a tightly sealed jar until the dressing emulsifies. Taste and adjust seasoning or sweetness. If reserved orange juice was saved, add up to 1 teaspoon to the dressing for a citrus note.

Add the cooled cooked quinoa to the bowl with the chopped lettuce and gently toss to distribute.

Add cucumber slices, halved cherry tomatoes, red onion slices, orange segments, sundried tomato strips, diced avocado and toasted sliced almonds to the bowl, placing softer ingredients (avocado and orange) on top if you will dress the salad later to avoid smashing.

Drizzle about half to two-thirds of the balsamic vinaigrette over the salad (start with less; you can always add more). Gently toss everything together using salad tongs or two large spoons until ingredients are evenly coated. Taste and add more dressing, salt or pepper as needed.

If using, sprinkle chopped basil or parsley over the top and finish with an optional squeeze of 1/2 tablespoon lemon juice for brightness. Reserve remaining dressing for serving.

Serve immediately on chilled plates or refrigerate up to 1 hour before serving. Note: avocado will darken over time; toss with lemon juice and keep dressing separate if storing for longer than 1 hour.