Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes. Peel, seed (if desired) and slice the cucumber into thin rounds. Thinly slice the red bell pepper and red onion. Peel and julienne or shred the carrot. Place all prepped vegetables in a large mixing bowl.

Herbs & Add-ins

Prepare herbs and add-ins

Tear the basil leaves into bite-sized pieces and chop the parsley. Dice the avocado just before assembling to prevent browning. If using, crumble the feta. Toast the sunflower seeds or sliced almonds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden (about 3–4 minutes). Let cool briefly.

Dressing

Make dressing

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Assemble & Serve

Pour about two-thirds of the dressing over the bowl of prepared vegetables and gently toss to coat the greens and vegetables evenly. Add the torn basil, chopped parsley and diced avocado; fold gently to combine so the avocado holds its shape. Sprinkle the crumbled feta (if using) and toasted seeds or nuts over the top. If the salad seems dry, add the remaining dressing to taste. Serve immediately.