Wash and dry all salad greens and herbs thoroughly using a salad spinner or by patting with paper towels. Tear larger leaves (butter lettuce) into bite-sized pieces and place in a large mixing bowl.

Halve the cherry tomatoes, thinly slice the cucumber and radishes, shred the carrots if not pre-shredded, and thinly slice the red onion. Arrange or add them to the bowl with the greens.

Slice the avocado just before assembling to avoid browning. Add the sliced avocado to the bowl or reserve to fan on top of plated salads.

Tear the basil leaves and gently toss with the greens. Add snipped chives and chopped parsley.

Make Dressing - Lemon Herb Vinaigrette

Emulsify

In a small bowl or jar combine lemon juice, white wine vinegar, Dijon mustard, honey/maple, minced garlic, chopped parsley, salt and pepper. Whisk briefly until combined.

Slowly stream in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or lemon to taste.

Toast Nuts & Seeds

In a small dry skillet over medium heat toast sunflower seeds and sliced almonds for 2–4 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and let cool.

Assemble Salad

Just before serving, drizzle about two-thirds of the vinaigrette over the greens and vegetables in the large bowl (start with 2–3 tablespoons and add more to taste). Gently toss with tongs to coat evenly—avoid bruising delicate greens.

Transfer tossed salad to a serving platter or divide among 4 plates. Scatter toasted seeds and almonds evenly over the top, then sprinkle crumbled feta or goat cheese.

Add sliced avocado on top, garnish with additional herbs (a few basil leaves or chive snips) and finish with a light grind of black pepper. Serve remaining dressing on the side.

Optional Finishing

If using grilled chicken, slice and arrange on top or alongside the salad. Serve with warm crusty bread or crostini if desired.