Rinse and spin or pat dry the mixed baby greens. Thinly slice the cucumber and radish, halve the cherry tomatoes, and dice the avocado. Combine greens, cucumber, tomatoes, radish, and avocado in a small mixing bowl or directly in the serving bowl.

Make the dressing

In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened, about 20–30 seconds.

Dress the salad

Pour about half of the dressing over the prepared salad and gently toss with tongs or salad servers until ingredients are evenly coated. Taste and add more dressing if desired, reserving a little to drizzle for presentation.

Sprinkle the crumbled feta or goat cheese over the dressed salad.

Dinghy Bowl — Crunch & Garnish

Toast the seeds

If seeds are not toasted, warm a small dry skillet over medium heat. Add the sunflower or pumpkin seeds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool briefly.

Top the salad with the toasted seeds and broken crisp bread or crostini pieces to add crunch. Finish with a light sprinkle of finely chopped fresh herbs and an optional extra drizzle of reserved dressing.