Trim and thinly slice the cucumber and radishes. Halve the cherry tomatoes. Shred the carrots if not pre-shredded. Thinly slice the red onion and dice the avocado, tossing avocado with a tiny squeeze of lemon to slow browning.

Make Dressing

In a small bowl or jar add lemon juice, Dijon mustard, honey (or maple), apple cider vinegar, minced garlic, salt, and pepper. Whisk together until combined.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or lemon as needed.

Toast Seeds

Place sunflower seeds in a dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, 3–4 minutes. Remove from heat and let cool.

Assemble Salad

Add the sliced cucumber, radishes, halved tomatoes, shredded carrots, and sliced red onion to the bowl with mixed greens. Pour dressing over the salad (start with about 2 tablespoons and add more to taste) and gently toss to coat evenly without bruising the greens.

Fold in the diced avocado gently to avoid mashing. Sprinkle toasted sunflower seeds, crumbled feta or goat cheese if using, and chopped fresh herbs over the top.

Serve immediately on chilled plates or bowls.