Creating a “Mosaic” Salad (perfect for picky guests)

Ingredients

• 1 tsp Lemon Zest (freshly grated from a large lemon)
• 2 tbsp Lemon Juice (freshly squeezed, seeds removed)
• 1 tsp Dijon Mustard (smooth, classic Dijon)
• 1 tsp Fresh Thyme Leaves (finely chopped)
• 3 tbsp Shallot (minced very fine)
• 1/3 cup Olive Oil (extra‑virgin, good quality)
• 1/4 tsp Salt (fine sea salt)
• 1 tbsp Apple Cider Vinegar (unfiltered, with a sweet note)
• 4 cups Arugula (washed and dried)
• 2 cups Romaine Lettuce (chopped)
• 1 cup Tomatoes (cherry or grape, halved)
• 2 stalks Celery (thinly sliced)
• 1 cup Cucumber (seedless, sliced)
• 1/2 cup Radishes (thinly sliced)
• 1/2 cup Cooked Chickpeas (drained and rinsed)
• 1/4 cup Olives (pitted, sliced (any variety))
• 1 Avocado (ripe, sliced into rosettes)

Instructions

1. Prepare the Lemon‑Thyme Vinaigrette

   Zest the lemon (about 1 tsp zest) and add the zest, lemon juice, Dijon mustard, chopped thyme, minced shallot, salt, and apple cider vinegar into the glass jar. Top with olive oil, seal the lid, and shake vigorously until the mixture emulsifies.

   Time: PT5M

2. Wash and Prep the Vegetables

   Rinse all produce under cold water. Pat dry. Slice celery, cucumber, radishes, and tomatoes. Chop lettuce and arugula. Drain and rinse chickpeas. Slice the avocado just before assembly to prevent browning.

   Time: PT10M

3. Arrange the Salad Components

   On a large platter or individual plates, create sections: start with a bed of arugula, then add lettuce, tomatoes, celery, cucumber, radishes, chickpeas, olives, and finally the avocado rosette. Keep the ingredients separate so guests can pick what they like.

   Time: PT5M

4. Dress and Serve

   Give the vinaigrette one final shake, then drizzle evenly over the assembled salad or let guests drizzle themselves. Serve immediately with a glass of wine.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

22 g

Fat

15 g

Fiber

7 g