In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), minced garlic, chopped parsley, and chopped basil or chives. Whisk or shake until smooth.

Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 tsp honey for more sweetness or another 1/2 tbsp lemon for more brightness.

Set aside at room temperature while you assemble the salad so flavors meld (5–10 minutes).

Salad Assembly

Prepare vegetables

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and dice the avocado just before serving to prevent browning.

In a large salad bowl, combine the dried mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to distribute ingredients evenly.

If using protein, add the sliced grilled chicken or drained chickpeas to the bowl and toss gently to combine.

Add the diced avocado and sprinkle the crumbled feta and toasted pine nuts (or walnuts) over the top.

Pour about 3–4 tablespoons of the lemon-herb vinaigrette over the salad and toss gently to coat. Taste and add more dressing if desired (reserve extra dressing for serving).

Season with additional salt and pepper to taste and serve immediately to preserve crispness.

Toasting Nuts (if needed)

To toast pine nuts or walnuts: heat a small dry skillet over medium heat. Add nuts in a single layer and toast, stirring frequently, 2–4 minutes until fragrant and lightly golden. Remove from pan immediately to stop cooking and cool before sprinkling on salad.