Rinse the mixed salad greens thoroughly under cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry to prevent a soggy salad.

Trim and prepare vegetables: halve the cherry tomatoes, peel and thinly slice the cucumber, core and thinly slice the red bell pepper, thinly slice the red onion, peel and julienne or shred the carrot, and slice the avocado just before dressing to avoid browning.

Prepare optional proteins and extras

If using cooked chicken, shred or thinly slice it into bite-sized pieces. If using canned chickpeas, drain and rinse them. Toast nuts or seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (about 3–4 minutes); let cool.

Make the dressing

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, minced garlic, and honey or maple syrup. Whisk briefly to combine.

Slowly whisk in the olive oil until the dressing emulsifies (or close the jar and shake vigorously for 20–30 seconds). Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt as needed.

Assemble the salad

Place the dried mixed greens in a large salad bowl. Arrange the prepared vegetables (cherry tomatoes, cucumber, bell pepper, red onion, carrot) on top of the greens. Add the sliced avocado and the protein (chicken or chickpeas) if using.

Sprinkle the crumbled feta and toasted nuts/seeds over the top, if using.

Drizzle about half of the dressing over the salad and toss gently with salad tongs or two large spoons until everything is lightly and evenly coated. Taste and add more dressing as desired.

Serve immediately to preserve texture and freshness.