Tossed salad and tongs

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Mistake #5: Tossing En Masse
The crown jewels in most salads are the mix-ins, whether summer tomatoes, fresh figs or tender cubes of avocado. The issue Zapata has with all these additions is that they're heavy, and often wind up at the bottom of the bowl, lost under a pile of lightweight greens. His trick for avoiding this is to toss the greens first, then toss the vegetables or fruits—he's partial to tropical ones such as pineapple and green mango—in a separate bowl in a small amount of the same dressing. Right before serving, he arranges the extras atop the salad, and finishes the dish with something crunchy, whether a smattering of nuts, croutons or even puffed quinoa or amaranth.