Wash and dry the mixed salad greens thoroughly in a salad spinner or by patting with paper towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrot. Place all prepared vegetables in a large salad bowl and toss gently to combine.

Toppings

Prepare toppings

If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly browned; let cool. Cut the avocado in half, remove the pit, dice the flesh, and toss with a little lemon juice if not dressing immediately to prevent browning. Crumble the feta cheese and set all toppings aside.

Dressing

Make dressing

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

Dress salad

Just before serving, drizzle about half to two-thirds of the dressing over the salad greens and vegetables (reserve some dressing for anyone who wants more). Toss gently and evenly to coat. Add the crumbled feta, toasted nuts and diced avocado on top and give a very light final toss or leave layered for presentation. Serve immediately.