Make the dressing. In a small jar, combine olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Seal and shake until creamy. Taste and adjust acidity or sweetness.

Prep the greens. Wash and dry thoroughly. If using romaine or little gems, chop into bite-size pieces. Keep everything very dry so the dressing clings well.

Toast the crunch. Warm a small pan over medium heat. Toast nuts or seeds for 3–4 minutes until fragrant. Cool slightly, then roughly chop if needed.

Chop your add-ins. Slice cucumber and snap peas thin for extra crunch. Prepare fruit, cheese, and any protein.

Layer smart. Add greens and herbs to a large bowl. Sprinkle with a pinch of salt and a quick drizzle of olive oil. Toss gently to wake up the leaves.

Dress lightly. Add half the dressing and toss from the bottom up with clean hands or salad tongs. The leaves should glisten, not swim.

Add texture. Fold in cucumber, peas, fruit, and most of the nuts. Toss once more. Taste and add more dressing if needed.

Finish. Top with cheese (or avocado), remaining nuts, lemon zest, and a crack of pepper. If adding protein, place it on top and spoon on a little extra dressing.

Serve immediately. Greens are at their best right after dressing—bright, crisp, and flavorful.