Wash all salad greens and herbs thoroughly in cold water. Spin or pat dry until mostly moisture-free. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Prep vegetables

Halve the cucumber lengthwise and slice thinly; core and thinly slice the green bell pepper; thinly slice celery on the diagonal and green onions; roughly chop parsley and tear basil. Add all prepped vegetables and herbs to the bowl with the greens.

Add peas and avocado

If using frozen peas, blanch in boiling water 30 seconds then shock in ice water and drain. Add peas to the salad bowl. If using avocado, dice it and add to the bowl just before tossing to avoid browning.

Add toppings

Sprinkle the toasted pumpkin seeds (or toasted almonds) and crumbled feta or shaved Parmesan over the assembled greens and vegetables.

Dressing

Combine lemon juice, vinegar, Dijon mustard, honey (or maple syrup) and minced garlic in a small bowl or jar. Whisk or shake to combine.

While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Season with salt and freshly ground black pepper; taste and adjust seasoning or acidity (add a pinch more salt or 1/2 tbs lemon juice if needed).

Assemble and serve

Just before serving, drizzle about half of the dressing over the salad (reserve the remainder). Gently toss the salad with salad tongs until the leaves and vegetables are evenly coated. Add more dressing a little at a time until desired coating is reached.

Plate or leave in the serving bowl, sprinkle any remaining pumpkin seeds and a final grind of black pepper. Serve immediately.