Green Salad Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear any large leaves into bite-size pieces and place in a large salad bowl.

Prepare vegetables

Slice the cucumber into half-moons to equal about 1/2 cup. Halve the cherry tomatoes. Thinly slice the red onion into very thin half-moons and separate into rings. Chop the parsley and mint finely if using. Add all prepared vegetables and herbs to the bowl with the greens.

Emulsify dressing

In a small bowl or jar, combine the fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or put the lid on the jar and shake vigorously) until the dressing is smooth and slightly thickened.

Season dressing

Stir in the sea salt and black pepper. Taste and adjust: add more lemon juice for acidity, more olive oil for mellowness, or a pinch more salt if needed.

Drizzle about half of the vinaigrette over the salad and toss gently with salad tongs until evenly coated. Taste and add more dressing as needed (typically all of it for 4–6 servings, but add gradually to avoid overdressing).

Scatter the toasted nuts and grated Parmesan or vegan alternative over the top if using. Finish with a light grind of black pepper and serve immediately.

Leftovers: store dressing separately in the fridge up to 3 days. Dress salad just before serving to keep greens crisp.