Wash strawberries thoroughly, hull them (remove green caps), and slice them lengthwise or into halves so you have about 4 cups loosely packed sliced strawberries.

Prepare vegetables

Wash and spin dry the mixed salad greens. Peel the cucumber if desired, halve lengthwise and thinly slice into half-moons to yield about 1 cup. Thinly slice the red onion into half-moons and separate into rings; measure 1/4 cup.

Toasting almonds

Heat a small dry skillet over medium heat. Add 1/4 cup sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl to cool so they don't continue to brown.

Assemble salad

In a large salad bowl, combine the 6 cups mixed greens, sliced strawberries, cucumber, and red onion. Sprinkle 1/2 cup crumbled goat cheese over the top and add the toasted almonds. Toss lightly just before dressing to combine ingredients evenly.

Dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey (or maple syrup), 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously (or shake the jar with the lid on) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning: add a little more honey if you want sweeter, or a pinch more salt if it needs brightness.

Right before serving, drizzle the dressing over the assembled salad (about 3–4 tablespoons for light coating) and toss gently to coat. Serve immediately so the greens stay crisp and the almonds remain crunchy.