Wash the lettuce leaves thoroughly under cold running water. Spin or pat dry with paper towels. Tear or chop into bite-sized pieces and place in a large salad bowl.

Prepare celery

Trim the celery stalks, removing any tough ends. Slice thinly on the bias into about 1/8–1/4-inch slices (about 2 cups when sliced). Add to the bowl with the lettuce.

Prepare carrots

Peel (if desired) and shred or julienne the carrots to yield approximately 1 cup. Alternatively, slice thinly on a diagonal. Add to the salad bowl.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into 1/2-inch pieces and either add immediately to the bowl or reserve to add after dressing to avoid browning.

Add cheese and herbs

Crumble the white cheese and sprinkle it over the salad. Chop the parsley or dill finely and scatter over the top if using.

Dressing

In a small bowl or jar combine the lemon juice, Dijon mustard, minced garlic, and honey. Whisk until smooth.

Slowly drizzle in the olive oil while whisking (or add oil to jar, secure lid and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with the salt and fresh black pepper grinds. Taste and adjust: add more lemon for acidity, more honey for sweetness, or a pinch more salt if needed.

If you prepared the avocado separately, gently toss the salad with about half the dressing to coat leaves, then add avocado and remaining dressing as needed to taste. Toss gently to combine, taking care not to mash the avocado.

Serve immediately on individual plates or in the large bowl. Leftover dressing can be stored in the refrigerator for up to 5 days; toss salad just before serving to keep leaves crisp.