Rinse the mixed baby greens thoroughly under cold running water. Spin or pat dry until excess water is removed. Place into a large salad bowl and set aside.

Slice cucumber

Trim the ends of the English cucumber. If the skin is waxed or you prefer, peel half or all. Slice cucumber lengthwise and then thinly slice into half-moons (about 1/8–1/4 inch thick). Add to the bowl with greens.

Prepare avocado

Halve the avocado, remove the pit, and score the flesh in a crosshatch pattern without cutting through the skin. Scoop the cubes out with a spoon, or slice the avocado and gently add to the bowl to avoid browning.

Add tomatoes and onion

Halve the cherry tomatoes and add to the bowl. Thinly slice red onion into rings, separate the rings and add to the salad. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding.

Finish salad

Add chopped parsley, crumbled cheese (if using), and toasted seeds or nuts to the bowl. Toss gently to combine just before dressing so avocado remains intact.

Dressing

Combine ingredients: In a small bowl or jar, add 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify: Whisk vigorously until the dressing is fully emulsified and slightly thickened (about 20–30 seconds). If using a jar, secure the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Dress the salad: Drizzle about half of the dressing over the salad and toss gently to coat evenly. Add more dressing to taste, tossing gently to combine. Serve immediately to prevent the greens and avocado from wilting or browning.