Peel (if desired) and half-moon slice the cucumber. Halve the cherry tomatoes. Thinly slice the radishes and red onion. Shred the carrots if not pre-shredded.

Add the cucumber, cherry tomatoes, radishes, shredded carrots, and red onion to the bowl with the greens and gently toss to combine.

Toppings & Extras

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.

Cut the avocado in half, remove the pit, dice into medium pieces and toss immediately with a pinch of salt and a squeeze of lemon (optional) to prevent browning. Add avocado, toasted walnuts, crumbled goat cheese and dried cranberries to the salad bowl and fold gently to distribute.

Herbs & Garnish

Stack basil leaves, roll and slice into fine ribbons (chiffonade). Chop parsley. Sprinkle basil and parsley over the salad and gently toss once more to distribute herbs evenly.

Lemon-Honey Vinaigrette

In a small bowl or jar, combine fresh lemon juice, honey, Dijon mustard, white wine vinegar, minced garlic, salt and pepper. Whisk or shake until honey is dissolved.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and becomes glossy. Taste and adjust seasoning with more salt, pepper or a touch more honey or lemon as needed.

Just before serving, drizzle 3–4 tablespoons of the vinaigrette over the salad (reserve any leftover dressing refrigerated for up to 3 days). Gently toss the salad to coat evenly. Add more dressing to taste, but avoid overdressing.

Serve

Divide the salad among 4 plates or serve family-style in the bowl. Finish with an extra sprinkle of goat cheese and a few walnut pieces for presentation. Serve immediately.