Rinse the mixed baby greens thoroughly in cold water and spin-dry or pat dry with clean kitchen towels or paper towels. Excess water will dilute the dressing and make the salad soggy.

Halve the cherry tomatoes, thinly slice the cucumber, shred the carrots if not pre-shredded, dice the avocado, and roughly chop the toasted walnuts. Crumble the feta if not pre-crumbled.

Make Lemon-Herb Vinaigrette

In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, apple cider vinegar, Dijon mustard, and honey (or maple syrup). Whisk or shake until blended.

Add the minced garlic, chopped parsley, chopped chives, salt, and pepper. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or lemon juice as desired.

If making ahead, refrigerate the dressing in a sealed container for up to 3 days. Bring to room temperature and re-whisk before using.

Assemble Salad

In a large bowl, place the dried mixed greens. Add the halved cherry tomatoes, sliced cucumber, shredded carrots, diced avocado, and toasted walnuts.

Drizzle about two-thirds of the vinaigrette over the salad (reserve the remainder to serve on the side). Gently toss with salad tongs or clean hands until all ingredients are lightly coated. Add more vinaigrette a little at a time if you prefer a more dressed salad.

Sprinkle the crumbled feta over the top and give the salad one gentle toss to distribute the cheese without breaking the avocado.

If using optional add-ins, top with grilled chicken slices or chickpeas and/or gluten-free croutons just before serving.

Serve immediately so the greens stay crisp. Leftovers (dressed) are best eaten within 24 hours; store undressed components separately and dressing in the fridge for up to 3 days.