Wash and thoroughly dry the mixed salad greens. Peel (if desired) and slice the cucumber into half-moons to equal about 1/2 cup. Halve the cherry tomatoes. Shred or julienne the carrots if not pre-shredded.

Prepare avocado and beans

Cut the avocado in half, remove the pit, and dice to yield about 1/2 cup. Rinse and drain the cooked white beans and pat dry with a paper towel to remove excess moisture.

In a large bowl combine the mixed greens, cucumber, cherry tomatoes, shredded carrots, diced avocado and white beans. Add the chopped fresh herbs and gently toss to distribute ingredients evenly but avoid crushing the avocado.

Light Lemon Vinaigrette

In a small bowl or jar combine the lemon juice, Dijon mustard, honey (or maple), minced garlic and salt and pepper. Whisk or shake to blend.

Add the Greek yogurt and whisk until smooth. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt, pepper or honey if needed.

If time allows, refrigerate the dressing for 5–10 minutes to let flavors meld. Shake or stir again before dressing the salad.

Assembly & Serving

Drizzle about 2 to 3 tablespoons of the dressing over the salad (reserve extra on the side). Gently toss the salad to coat all components evenly. Add more dressing to taste, up to the remaining amount prepared.

If using, sprinkle the toasted almonds and crumbled feta or goat cheese over the top and finish with a little lemon zest for brightness.

Serve immediately to preserve the crisp texture of the greens. Leftover dressing keeps in a sealed container in the refrigerator for up to 3 days.