Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place the greens in a large mixing bowl. Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber and red onion and add both. Add the julienned or shredded carrot and sliced radishes.

If using avocado, dice it last and keep it separate until ready to dress the salad to prevent browning.

Toppings & add-ins

Toast the pine nuts or chopped walnuts in a small dry skillet over medium heat, shaking the pan frequently, until golden and fragrant, about 2–3 minutes. Watch carefully to avoid burning. Remove from heat and let cool.

Crumble the feta or goat cheese and finely chop the fresh herbs. Set both aside until assembly.

Dressing

Make the dressing

In a small bowl or jar, combine the lemon juice (or red wine vinegar), Dijon mustard, honey (or maple syrup), and minced garlic. Whisk together until combined. Slowly stream in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper and taste; adjust acidity, sweetness, or seasoning as needed.

Assembly & serve

Just before serving, pour about two-thirds of the dressing over the salad base and gently toss with salad tongs or two large spoons to coat the ingredients evenly. Add the diced avocado and toss gently once more if using.

Sprinkle the toasted nuts, crumbled cheese, and chopped herbs over the top. If the salad seems dry, add the remaining dressing a little at a time until desired coating is reached.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately as a side dish.