Ingredients:

  • 4 cups mixed greens (spring mix, romaine hearts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup toasted pine nuts
  • 1 Avocado, sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh herbs (parsley, chives, dill)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, herbs, Dijon mustard, and honey. Season with salt and pepper.
  2. Layer 1: Foundation (Greens): Place mixed greens in the bottom of the salad bowl.
  3. Layer 2: Veggie Base: Evenly distribute halved cherry tomatoes, sliced cucumber, and thinly sliced red onion over the greens.
  4. Layer 3: Protein & Texture: Add the chickpeas, crumbled feta cheese, olives, and toasted pine nuts.
  5. Layer 4: Richness (Avocado): Arrange sliced avocado on top.
  6. Dress and Serve: Drizzle the vinaigrette evenly over the salad. Toss gently just before serving to ensure all ingredients are coated, or serve with vinaigrette on the side.