Wash and spin-dry the mixed salad greens thoroughly; pat dry with paper towels if needed. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Thinly slice the red onion and soak in cold water for 5 minutes if you want a milder onion flavor, then drain. Julienne or shred the carrot. If using avocado, dice it just before assembling to prevent browning.

Toast nuts/seeds (optional)

If using nuts or seeds, place them in a dry skillet over medium heat and toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool.

In a large salad bowl, combine the dried mixed greens, cherry tomatoes, cucumber, red onion, and carrot. Hold off on adding avocado, cheese, and nuts until after dressing to avoid sogginess.

Dressing & Assembly

Make the dressing

In a small bowl or jar, add the lemon juice (or vinegar), Dijon mustard, honey, and minced garlic. Whisk or shake until combined. Slowly drizzle in the olive oil while whisking to emulsify, or add oil to the jar and shake vigorously. Season with salt and black pepper and taste; adjust acidity, sweetness, or seasoning as needed.

Dress the salad

Pour about half the dressing over the salad and toss gently to coat the leaves evenly. Add more dressing as needed to taste — you want a light, even coating, not a puddle at the bottom.

Add toppings and serve

Gently fold in diced avocado (if using), sprinkle crumbled feta or goat cheese and the toasted nuts or seeds over the top. Serve immediately so greens remain crisp.