Wash and thoroughly dry the spinach, arugula, and green leaf lettuce using a salad spinner or clean kitchen towel. Tear larger leaves into bite-sized pieces and place in a large mixing bowl.

Trim the ends off the sugar snap peas, slice them in half lengthwise, and add to the bowl with the cucumbers.

If using, julienne the green apple (leave the skin on for color and texture) and add it to the greens. Dice the avocado just before assembling and keep it separate until ready to toss to avoid browning.

Herb-green vinaigrette

Chop herbs

Roughly chop the parsley, basil, and mint to make them easier to emulsify. Peel and lightly smash the garlic clove.

In a blender or food processor, combine the chopped herbs, smashed garlic, lemon juice, white wine vinegar, Dijon mustard, honey (or agave), salt, and pepper. Pulse briefly to break down the herbs.

With the blender running on low, stream in the extra-virgin olive oil until the dressing is smooth and emulsified. Taste and adjust seasoning: add additional salt, pepper, or lemon if needed. The dressing should be bright, herb-forward, and pourable; if too thick, thin with 1–2 teaspoons of cold water.

Transfer the vinaigrette to a small jar and refrigerate while you finish the salad. Shake or whisk again just before using.

Toppings and garnish

Toast the pumpkin seeds in a small dry skillet over medium heat, stirring constantly, until they are fragrant and begin to pop, 2–3 minutes. Remove from heat and let cool.

Thinly slice the green onions on the bias. Crumble the feta or ricotta salata if using. Keep microgreens or pea shoots ready for finishing.

Just before serving, add the diced avocado to the bowl of greens, drizzle about 3–4 tablespoons of the herb-green vinaigrette over the salad (reserve leftover dressing for guests to add more), and gently toss with salad tongs until everything is evenly coated.

Plate the salad, sprinkle the toasted pumpkin seeds, sliced green onion, microgreens, and crumbled cheese on top as garnish. Serve immediately.