Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean towels to remove excess moisture so the dressing clings to the leaves.

Halve the cherry tomatoes and place them in a bowl. Slice the cucumber into 1/4-inch rounds (or half-moons) and add to the bowl with tomatoes.

Peel and thinly slice the red onion crosswise into rings; separate and place in the bowl. Julienne or shred the carrot and add to the vegetables.

If using avocado, dice it last and keep it separate until just before tossing to avoid browning.

Make the dressing

Combine

In a small bowl or jar with a lid, add the lemon juice (or red wine vinegar), Dijon mustard, honey (or maple), and minced garlic.

Add the olive oil in a steady stream while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper to taste. Start with the measured amounts, then adjust: add a little more lemon/vinegar if you want more acidity, or a touch more honey for sweetness.

Assemble salad

Place the dried mixed greens in a large serving bowl. Add the prepared cherry tomatoes, cucumber, red onion, and carrot.

Pour about three-quarters of the dressing over the salad (reserve some dressing to serve on the side). Gently toss the salad using salad tongs or two large spoons, lifting from the bottom so leaves are coated but not crushed. Taste and add more dressing if needed.

Add the diced avocado (if using) and gently fold it in to avoid mashing.

Scatter the chopped parsley and torn basil/dill over the top. Sprinkle the toasted seeds or nuts and the crumbled feta or shaved Parmesan.

Finish with a light grind of fresh black pepper and a small pinch of salt if desired. Serve immediately so greens remain crisp.