Crunchy Fresh Garden Salad with Lemon-Honey Vinaigrette

• 4 cups mixed salad greens (romaine, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 large carrot, peeled and shredded
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted sunflower seeds or pumpkin seeds
• For the dressing:
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, shredded carrot, diced avocado, and thinly sliced red onion.
2. If using, sprinkle the crumbled feta cheese and toasted seeds evenly over the salad.
3. Prepare the lemon-honey vinaigrette by whisking together the fresh lemon juice, honey, olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified.
4. Just before serving, drizzle the dressing over the salad.
5. Gently toss all the ingredients together to ensure even coating of dressing and flavors, taking care not to mush the avocado.
6. Serve immediately for the freshest taste and best texture.

Chef tips

• To make the salad more kid-friendly, you can omit the red onion or soak the slices in cold water for 10 minutes to mellow the sharpness.
• Substitute lemon juice with apple cider vinegar or white balsamic vinegar if you prefer a different tangy flavor.
• For added protein, top with grilled chicken breast or chickpeas.
• If you don’t have sunflower or pumpkin seeds, lightly toasted nuts like almonds or walnuts provide a nice crunch.