Rinse mixed baby greens and romaine under cold water. Spin or pat dry thoroughly. Place in a large salad bowl. Add chopped cilantro and torn mint on top and gently toss to combine.

Vegetables & Add-ins

Prepare vegetables: Halve cherry tomatoes, thinly slice cucumber and radishes, thinly slice red onion and dice the avocado. Add all prepared vegetables to the bowl with the greens.

Add seeds and cheese: Sprinkle toasted sunflower or pumpkin seeds over the salad. If using, crumble feta or goat cheese evenly on top.

Herb-Lemon Vinaigrette

Make the vinaigrette: In a small jar or bowl combine lemon juice, white wine or apple cider vinegar, Dijon mustard, honey or maple syrup, and optional sherry. Whisk until combined.

Emulsify: Slowly stream in the extra-virgin olive oil while whisking continuously (or close jar and shake vigorously) until the dressing is emulsified. Stir in chopped parsley, minced chives, salt and freshly ground black pepper. Taste and adjust seasoning — add a bit more lemon if you prefer brighter acidity or a pinch more honey for sweetness.

Assembly & Garnish

Dress the salad: Pour about half the vinaigrette over the salad and toss gently to coat the leaves and vegetables evenly. Add more dressing to taste (reserve leftover dressing in refrigerator for up to 5 days).

Add proteins/ grains (optional): If using grilled chicken, slice and arrange over the dressed salad. If using warm quinoa or farro, scatter over the top to add body and make it a heartier plate.

Finish and serve: Top with additional herbs if desired and a final sprinkle of seeds or cheese. Serve immediately.