Dinner

Fresh Mixed Greens Salad with Avocado, Pepitas, and Honey Dijon Dressing Recipe

ByHugo Harnd November 12, 2025November 12, 2025

Introduction

This fresh and vibrant mixed greens salad is perfect for a light lunch or a quick side dish. With creamy avocado, crunchy pepitas, and a tangy homemade dressing, it offers a delightful combination of flavors and textures.

A fresh salad in a white scalloped bowl with three main layers: the base layer is mixed leafy greens in different shades of green and some dark purple leaves, the second layer is thin slices of bright green cucumber and red onion strips scattered evenly on top, and the final layer is a generous sprinkling of light brown pumpkin seeds and small shavings of pale yellow cheese. Two dark wooden spoons with gold handles rest inside the bowl. The bowl is placed on a white marbled surface with some pumpkin seeds scattered around and a blue cloth napkin to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups mixed greens
1/2 of a red onion, thinly sliced (about 3/4 cup)
1 cup thinly sliced cucumber
1 medium ripe avocado, diced
1/2 cup roasted and salted pepitas
1/4 cup shaved Parmesan cheese (optional)
1/4 cup olive oil
1 teaspoon Dijon-style mustard
1 teaspoon honey
1 tablespoon red wine vinegar
1 teaspoon minced garlic (optional)
Salt and pepper to taste

Instructions

Step 1: Make the dressing by combining olive oil, Dijon mustard, honey, red wine vinegar, minced garlic (if using), salt, and pepper in a jar with a lid. Shake well until fully combined, then refrigerate until ready to use. Remember to shake again before adding to the salad.
Step 2: In a large bowl, add the mixed greens and toss gently with about half of the dressing until the leaves are evenly coated. Add the sliced red onion, cucumber, diced avocado, and roasted pepitas.
Step 3: Drizzle the remaining dressing over the salad, or adjust the amount to your preference, then gently toss to combine all ingredients without mashing the avocado.
Step 4: If desired, top the salad with shaved Parmesan cheese using a vegetable peeler for thin slices. Serve the salad immediately for the freshest taste and texture.

Tips & Variations

Add more crunch by including toasted sunflower seeds or chopped nuts instead of pepitas.
For a vegan version, omit the Parmesan or substitute with nutritional yeast.
Use freshly squeezed lemon juice in place of red wine vinegar for a different bright acidity.
Only dress the portion of salad you plan to eat immediately to avoid soggy greens.

Storage

This salad is best enjoyed fresh and does not store well once dressed, as the greens will wilt quickly. Keep any leftover dressing refrigerated in a sealed container for up to one week. If you need to prepare in advance, keep the salad components separate and toss with dressing just before serving.

How to Serve

A fresh green salad is shown in a white bowl on a white marbled surface, with layers including mixed leafy greens with different shades of green and some dark purple leaves at the bottom. On top, there are thinly sliced cucumber rounds, avocado slices, thin purple onion slices, and scattered green pumpkin seeds. A light yellow dressing is being poured from a white container over the salad, creating a shiny texture on some parts. A gold fork is partly visible on the left side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens for this salad?

Absolutely. You can substitute or mix in arugula, spinach, kale, or any fresh salad greens you prefer to customize the flavor and texture.

How should I handle avocado to prevent browning?

Dice the avocado just before serving and toss it gently with the salad and dressing. The acidity in the dressing helps slow browning, but it’s best to eat the salad soon after preparation for the freshest taste.