Wash the cherry tomatoes, cucumber, cilantro (or parsley) and salad greens. Halve the cherry tomatoes. Peel the cucumber if desired, then slice lengthwise and dice into 1/4-inch pieces. Thinly slice the red onion and separate into rings or finely chop if preferred.

Cut avocados

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into roughly 1/2-inch pieces. To minimize browning, toss the diced avocado immediately with about 1/2 tablespoon of the lime juice from the dressing step (reserve the rest for the dressing).

Assemble base

In a large bowl, combine the mixed salad greens (if using), cherry tomatoes, cucumber, and red onion. Gently fold in the diced avocado so it stays intact. Add the chopped cilantro or parsley and toss lightly to distribute.

Dressing

In a small bowl or jar, combine the remaining 1.5 tablespoons of fresh lime juice (after the 1/2 tablespoon used on avocado), 3 tablespoons olive oil, 1 teaspoon honey (or agave), 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a covered jar until the dressing emulsifies and is smooth. Taste and adjust seasoning—add a bit more salt, pepper, or lime if desired.

Pour the dressing over the assembled salad just before serving. Gently toss to coat all ingredients evenly, taking care not to mash the avocado.

Garnish / Serve

Sprinkle the toasted pumpkin seeds (or chopped nuts) and crumbled feta (if using) over the top. Serve immediately.

Leftovers: store undressed components separately in airtight containers in the refrigerator for up to 1 day. If already dressed, consume within a few hours to avoid soggy greens and browned avocado.