Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place in a large mixing bowl. Rinse cherry tomatoes and cut in half. Trim cucumber ends and slice into 1/4" rounds or half-moons. Peel and julienne or shred the carrot. Thinly slice radishes and red bell pepper. Thinly slice green onions and chop fresh herbs.

Add the prepared cherry tomatoes, cucumber, carrot, radishes, red bell pepper, green onions, and chopped herbs to the bowl with the salad greens. Toss gently to combine, being careful not to bruise delicate greens.

Optional Add-ins

If using avocado, cut in half, remove pit, score the flesh and scoop into a small bowl; toss immediately with a few drops of lemon juice to slow browning. If using cheese, crumble it. If using toasted nuts or seeds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly to avoid burning. If using chickpeas or beans, drain and rinse well and pat dry.

Add any chosen add-ins (avocado, cheese, toasted nuts/seeds, beans) to the salad bowl just before dressing to maintain texture.

Simple Vinaigrette

Make the dressing

In a small bowl or jar, combine the lemon juice (or red wine vinegar), Dijon mustard, minced garlic, and honey or maple syrup (if using). Whisk or shake to emulsify. Slowly stream in the olive oil while whisking constantly until the dressing is smooth and slightly thickened. Season with salt and freshly ground black pepper to taste. Adjust acidity or sweetness as desired (add an extra 1/2 tsp lemon or 1/2 tsp honey).

Taste the dressing and correct seasoning. If storing, keep refrigerated and bring to room temperature before using; shake well before pouring.

Assembly & Serving

Just before serving, drizzle about half the vinaigrette over the salad (reserve the rest to allow guests to add more). Gently toss the salad with clean salad tongs or two large spoons until evenly coated. Taste and add more dressing, salt, or pepper if needed.

Transfer the salad to a serving bowl or divide among plates. Sprinkle optional toasted nuts/seeds and crumbled cheese over the top as desired. Serve immediately.