Wash the mixed salad greens thoroughly in cold water. Use a salad spinner to dry, or pat dry with clean towels. Place the greens in a large salad bowl and gently tear any large leaves into bite-size pieces.

Prep cucumber

Trim the ends of the English cucumber, halve lengthwise, and slice thinly (about 1/8-inch). If skin is thick, peel alternating stripes. Add the slices to the bowl with the greens.

Prep tomatoes

Halve the cherry tomatoes and add to the salad bowl.

Slice bell pepper and onion

Remove seeds and membrane from the red bell pepper, then cut into thin strips or small dice. Thinly slice the red onion and separate into rings. Add both to the bowl.

Add carrots and herbs

Add the shredded carrot and the chopped fresh herbs (parsley and mint) to the salad bowl. Toss lightly to combine the vegetables and distribute the herbs.

Optional Add-Ins

If using avocado, cut in half, remove the pit, peel or scoop, and dice the flesh. Add just before serving to avoid browning. If using cheese, crumble and scatter over the top. Sprinkle toasted seeds or nuts on the salad for crunch.

Simple Lemon Vinaigrette

Combine ingredients

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple syrup), and vinegar. Whisk or shake to emulsify briefly.

Finish dressing

Slowly stream in the extra-virgin olive oil while whisking, or add the oil to the jar and shake vigorously until the dressing is combined and slightly thickened. Stir in the minced garlic, then season with salt and black pepper. Taste and adjust acidity or sweetness as desired (add up to 1 tsp more honey or 1/2 tsp more salt).

Dress the salad

Just before serving, drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste (typically 2–3 tbs total for this quantity). If adding avocado or delicate toppings, fold them in gently after tossing.