Wash and spin dry the mixed salad greens thoroughly; place them in a large salad bowl. Halve the cherry tomatoes. Peel (optional), seed and slice the cucumber into rounds or half-moons. Thinly slice the red bell pepper and red onion. Dice the avocado and set it aside in a small bowl; squeeze a little lemon juice on the avocado to slow browning.

Make dressing

In a small jar or bowl, combine the extra-virgin olive oil (3 tbsp), fresh lemon juice (1 tbsp), red wine or apple cider vinegar (1 tbsp), Dijon mustard (1 tsp) and honey or maple syrup (1 tsp). Add salt (1/2 tsp) and black pepper (1/4 tsp). Close the jar and shake vigorously for 20–30 seconds, or whisk in the bowl until emulsified and slightly thickened. Taste and adjust seasoning: add more lemon or vinegar for brightness, or a pinch more salt if needed.

Assemble salad

Add the halved cherry tomatoes, sliced cucumber, bell pepper, and red onion to the bowl with the greens. Gently add the diced avocado and chopped fresh parsley or basil (2 tbsp). Sprinkle the crumbled feta (1/2 cup) and toasted walnuts or almonds (1/2 cup) over the top if using.

Dress and toss

Just before serving, drizzle about three-quarters of the dressing over the salad (reserve a little for guests who want more). Using clean salad tongs or two large spoons, gently toss the salad 6–8 times to coat leaves and mix ingredients without crushing the avocado. Taste and add more dressing, salt or pepper as needed.

Serve

Transfer to a serving bowl or individual plates. Serve immediately so the greens stay crisp and the avocado remains fresh. Leftover dressing can be stored in the refrigerator for up to 5 days.