Halve the cherry tomatoes, peel/seed slice the cucumber, thinly slice the red bell pepper and red onion, and shred the carrots. Add all prepared vegetables to the bowl with greens, keeping avocado aside until just before serving to prevent browning.

Prepare proteins & add-ins

Chickpeas

Drain and rinse the canned chickpeas. Pat dry on paper towels. Optionally warm them in a skillet for 3–4 minutes with a pinch of salt for a warmed texture, or leave cold.

Grilled chicken (if using)

Slice an 8 oz grilled chicken breast into strips. If not pre-cooked, season with salt and pepper and grill or pan-sear 6–7 minutes per side (internal temp 165°F/74°C) then rest 5 minutes and slice.

Tuna or eggs or cheese

If using tuna, drain and flake into a small bowl. If using hard-boiled eggs, quarter them. If using feta/goat cheese, crumble and set aside.

Add your chosen protein(s) and the toasted seeds to the salad bowl in separate small piles so diners can build their own portion.

Make the Lemon Dijon vinaigrette

In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until combined.

Slowly drizzle in the olive oil while whisking (or add and shake in the jar) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Assemble & serve

Just before serving, dice the avocado and add to the salad (or offer on the side). Drizzle the vinaigrette over the salad — about half for a lightly dressed salad and more if desired — and gently toss to coat, or let guests dress their own portions.

Top individual portions with chosen proteins (chicken, tuna, eggs) and sprinkle with toasted seeds and crumbled cheese if using. Garnish with chopped fresh herbs and serve with lemon wedges on the side.

Offer salt and pepper at the table for final seasoning. Leftovers: store dressing separately in the fridge up to 5 days and salad components (without dressing and avocado) in airtight containers for 2–3 days.