Rinse the mixed baby greens thoroughly in cold water. Spin or pat dry until no excess moisture remains. Transfer to a large salad bowl and chill briefly while you prepare other ingredients.

Slice cucumber

Trim the ends of the English cucumber. If the skin is waxy, peel half the cucumber lengthwise or fully if preferred. Cut cucumber in half lengthwise, then thinly slice on the bias into 1/8–1/4-inch slices. Add to the bowl with the greens.

Prepare strawberries

Hull the strawberries and slice them into halves or quarters depending on size so they are bite-sized (about 1 cup). Gently fold strawberries into the greens and cucumber.

Dice avocado

Cut the avocado in half, remove the pit, score the flesh in a crosshatch pattern, and scoop out cubes with a spoon. Immediately toss the avocado cubes with 1 tablespoon lemon juice to prevent browning. Add to the salad bowl and gently fold to distribute.

Add cheese and season

Shave or cut the aged cheddar into small shavings or 1/4-inch cubes (about 3 oz). Scatter the cheddar over the salad. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly over the salad but wait to fully toss until after dressing is added.

White Balsamic Vinaigrette

Make the vinaigrette

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, and 1/2 teaspoon grated garlic. Whisk or shake to combine.

Emulsify

Slowly stream in 6 tablespoons extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness with up to 1/2 tablespoon additional vinegar or honey as needed.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of vinaigrette over the salad (start with less; you can add more to taste). Gently toss the salad with two large spoons or salad tongs until ingredients are lightly coated and evenly distributed. Add more dressing if desired.

Serve

Divide the salad among 4 plates or bowls. Garnish with an extra small drizzle of dressing and an extra grind of black pepper if desired. Serve immediately so avocado stays fresh.