Prep the greens. Rinse and dry your greens very well. Tear any large leaves into bite-size pieces and add them to a large bowl.

Slice the crunchy stuff. Thinly slice the cucumber, radishes, and snap peas. Add them to the bowl with the greens along with the green onions.

Chop the herbs. Roughly chop the dill, parsley, mint, and/or chives. Fold them into the salad base. Fresh herbs make this salad pop.

Toast the nuts or seeds. In a dry skillet over medium heat, toast nuts or seeds for 3–4 minutes until fragrant. Let them cool slightly.

Make the dressing. In a small jar or bowl, whisk together lemon zest, lemon juice, Dijon, honey, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until the dressing turns silky.

Dress just before serving. Add the avocado to the bowl. Pour about half the dressing over the salad and toss gently with clean hands or tongs. Taste and add more dressing, salt, or pepper as needed.

Finish with toppings. Sprinkle on the toasted nuts or seeds and the cheese if using. Serve right away while everything is crisp.