Wash and thoroughly dry mixed salad greens. Place 6 cups of greens in a large serving bowl or on a platter. Add the sliced cucumber (1 cup), halved tomatoes (1 cup), sliced hearts of palm (1 cup), diced red pepper (1 cup) and drained chickpeas (1 cup) in separate small piles or arranged sections around the platter to mimic a cobb-style layout.

Add avocado

Just before serving, slice the avocado and fan or cube it and arrange over the salad. If preparing early, toss avocado with a squeeze of lemon to slow browning.

Onion Crunchies

Heat a small nonstick skillet over medium heat and add 3 tablespoons vegetable oil. While oil warms, separate thinly sliced red onion into rings and toss in a bowl with 1 tablespoon flour, 1 teaspoon cornstarch and 1 teaspoon salt until lightly coated. Test heat by dropping one small piece into oil—when it sizzles and bubbles, add onions in a single layer, working in batches if needed.

Fry onion slices for 2–3 minutes, stirring and flipping until golden-brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Let cool; they will crisp further as they cool. Keep warm or room temperature until assembly.

Dijon Vinaigrette

In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Close jar and shake vigorously for 20–30 seconds (or whisk in a bowl) until emulsified. Taste and adjust seasoning—add a little more vinegar for brightness or a pinch more maple for sweetness. Keep at room temperature until ready to dress the salad.

Assembly & Serve

If you arranged ingredients in separate sections, sprinkle the fried onion crunchies evenly over the salad along with the optional toasted seeds and chopped herbs. Drizzle the Dijon vinaigrette over the assembled salad just before serving—about 3 to 4 tablespoons, or serve the dressing on the side.

Toss gently at the table or allow guests to mix their portions. Serve immediately so onion crunchies remain crisp and avocado stays fresh.