Wash and thoroughly spin or pat dry the mixed salad greens. Halve the cherry tomatoes, seed and thinly slice the cucumber, thinly slice the red bell pepper, peel and julienne or shred the carrot, thinly slice the red onion, and dice the avocado. Place all prepped vegetables in a large salad bowl, keeping avocado aside to add last if you prefer to avoid browning.

If using feta, crumble it and set aside. Toast the sunflower seeds or chopped almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; remove and cool.

Protein/Optional Add-ins

If using canned chickpeas, drain and rinse them well, then pat dry. For extra flavor, toss chickpeas with 1/2 tsp olive oil, 1/4 tsp smoked paprika and a pinch of salt and bake at 400°F (200°C) on a baking sheet for 15–20 minutes until slightly crisp (optional). If using tofu, press it for 15–20 minutes to remove excess moisture, then cube and pan-fry in 1 tbsp oil over medium-high heat until golden on all sides (about 6–8 minutes). Let cool slightly and add to the salad bowl.

Simple Vinaigrette

Make dressing

In a small bowl or jar, add the lemon juice, vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake until combined. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey for sweetness.

Assemble & Serve

Pour about half the vinaigrette over the salad and gently toss to combine, taking care not to mash the avocado. Add remaining dressing to taste. Sprinkle the crumbled feta (if using), toasted seeds or nuts, chopped parsley and sliced basil over the top. Serve immediately.

Leftovers: store dressing separately and keep salad components chilled for up to 2 days (add avocado and dressing just before serving).