Rinse mixed greens and romaine under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry to keep dressing from wilting the leaves.

Prepare vegetables: halve cherry tomatoes; slice cucumber into half-moons; peel and julienne or shred the carrot; seed and thinly slice red bell pepper; thinly slice red onion. Place each prepared vegetable in a bowl or on the cutting board.

Cut and prepare avocado: halve, remove pit, score flesh into a grid without cutting through skin, then scoop out cubes with a spoon or slice as preferred. Toss avocado with a tiny pinch of salt and a few drops of lemon juice to slow browning while you finish assembling (optional).

Chop herbs finely and set aside.

Make Dressing

Combine Ingredients

In a small bowl or jar, combine lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake to combine.

Slowly whisk in the olive oil in a steady stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or lemon as needed. If using a jar, secure lid and shake vigorously.

Assemble Salad

In a large salad bowl, combine the dried mixed greens and chopped romaine. Toss gently to mix.

Add the prepared cherry tomatoes, cucumber, carrot, red bell pepper, and red onion on top of the greens. Add chopped herbs and gently toss once to distribute ingredients.

Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing to taste, being careful not to overdress. Taste and adjust seasoning with salt and pepper if needed.

Top the salad with diced or sliced avocado, crumbled cheese (if using), and toasted nuts or seeds (if using). Give one gentle toss or leave the avocado on top for presentation.

Serve immediately so the greens remain crisp and the avocado stays fresh.