In my circle of friends, I’m a little bit famous for my salads. I have long been a girl to salt my greens—which is one of my readers’ favorite Teri Tips from the book–and there’s no better way to do this than with a good quality salt with minerals. Not only does it bring out the unique flavor of the greens, but it sprinkles them with minerals. It’s a family secret we’ve been doing for generations. Here is a lovely side salad for dinner: greenhouse tomatoes, roasted walnuts, avocado, artichoke hearts, cucumber, and sheep’s feta in brine–and by the way, everything’s better with my Marinated Red Onions. 

There are so many varieties of greens available, all made even better with the sole addition of a hearty sprinkle of salt. A sprinkle of salt keeps it simple so that you’ll savor your greens the way they were meant to be savored. 


  • GREENS! Am I the only one so excited about all the beautiful greens available? Try a new one whenever you can. I love arugula, watercress, Boston, Bibb…throw in some red leaf for color, along with some beautiful dark green baby spinach. 
  • RAW VEGETABLES like cucumbers, red or yellow peppers, sugar snap peas, blanched green beans, asparagus (when in season), or Broccolini add some lovely color and deliciousness.
  • TOMATOES are best in season:  big summer tomatoes, or small greenhouse tomatoes in the winter.
  • FRESH HERBS add a crisp burst of flavor, so try chopped chives, parsley, or tarragon.
  • ADDITIONAL items like avocado, hearts of palm, artichoke hearts, and oh, have I mentioned…my Marinated Red Onions.
  • CRUNCH is always fabulous: my Smoky Pepitas Magic Elixirs, roasted walnuts, or slivered almonds will make your salad more interesting. Find the combination that really does it for you! 
  • DRESSINGS you can keep simple with a fresh vinaigrette, using twice as much oil as citrus juice, and modify according to your tastes. A cup of olive oil with a quarter cup of lemon juice can be changed up by using grapefruit or orange juice instead, slowly whisking the olive oil into the juice. I add a sprinkle of Redmond Real Salt, pepper, and a dash of vinegar. Experiment with adding your favorite chopped fresh herbs to the dressing. 
  • DELICIOUS PROTEIN can make your salad an Entree Salad. Try cubes of my Everyday Roast Chicken Breast, Slow Roasted Beef from the cookbook, chicken bites, or slivers of salami. Certainly grated Parmesan or sheep’s milk feta in brine will add flavor and texture, if they are things that you eat. 
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Modern Chopped Salad

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For the Dressing

½ cup extra virgin olive oil

¼ cup freshly squeezed Meyer lemon juice

1 tablespoon sheep’s milk feta cheese

For the Toasted Walnuts

1 cup walnuts

½  tablespoon ghee

1/8  teaspoon salt

For the Salad

4 cups Watercress

4 cups Arugula

Redmond Real Salt

1 cup vine ripened tomatoes, cut in half

5 Persian cucumbers, sliced into ¼ inch pieces

One 10 oz. jar Artichoke hearts, cut in half

4 oz. Salami, cut into crouton size chunks

1 avocado, cut into hunks 

½ pound Feta packed in water

1 cup toasted walnuts

Magic Elixirs Marinated Red Onions and oil

Meyer Lemon Vinaigrette 


Make the Dressing

In a small bowl, add the lemon juice, then using a whisk, slowly add the olive oil in small amounts, whisking continually until thoroughly combined. Add the feta and stir to combine. Transfer to a mason jar and refrigerate until use. 

Make the Toasted Walnuts

In a non-stick pan over medium heat, add the ghee and melt. Then add the walnuts and toast, stirring continually until golden brown, about 10- 12 minutes.

Make the Salad

In a large bowl, add the watercress and arugula. Salt thoroughly and toss to combine. Add half of the vegetables, half of the feta, toasted walnuts, some of the marinated onion oil and onions, and half of the dressing. Thoroughly sprinkle with salt. Repeat with remaining ingredients. Toss again and serve.