Add minced garlic, chopped parsley and dill, then slowly whisk in the extra-virgin olive oil to emulsify the dressing. Alternatively, add all ingredients to a jar, seal and shake vigorously for 20–30 seconds.

Season with salt and freshly ground black pepper, taste and adjust acidity or sweetness (add more lemon or honey as needed). Set aside for at least 5 minutes to allow flavors to meld.

Mixed Green Salad with Lemon-Herb Vinaigrette

Prepare salad components

Wash and thoroughly dry the mixed salad greens using a salad spinner or by patting with paper towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion; crumble the feta and roughly chop the toasted walnuts.

In a large salad bowl, combine the dried mixed greens, halved cherry tomatoes, sliced cucumber and red onion. If using chickpeas, add them now.

Just before serving, drizzle 3–4 tablespoons of the lemon-herb vinaigrette over the salad (start with less; you can always add more). Gently toss the salad with two large serving spoons until ingredients are evenly coated.

Scatter crumbled feta and toasted walnuts on top. Add sliced avocado and grilled chicken if using. Taste and add more dressing, salt or pepper if needed.

Serve immediately on chilled plates to keep the salad crisp.

Notes & Make-ahead

The dressing can be made up to 3 days ahead and stored in the refrigerator in a sealed container. Bring to room temperature and shake before using.

To keep the salad crisp for transport, pack dressing and crunchy toppings (walnuts, feta) separately and toss just before serving.