Make the dressing. In a small bowl or jar, whisk together orange juice, lemon juice, Dijon, honey, garlic, salt, pepper, and zest. Slowly stream in the olive oil while whisking until slightly thick and glossy. Taste and adjust sweetness, acidity, and salt.

Prep the vegetables. Wash and dry your greens well so the dressing clings. Slice the cucumber and radishes thin, halve the tomatoes, and slice the red onion as finely as possible.

Soften the onion bite. If your onion is sharp, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This keeps the flavor without the harshness.

Toast the nuts or seeds. In a dry skillet over medium heat, toast for 2–4 minutes until fragrant and lightly golden. Let cool so they stay crisp in the salad.

Assemble the base. Add greens to a large bowl. Scatter cucumber, tomatoes, radishes, and red onion over the top. Add half of the herbs.

Dress lightly first. Drizzle about half the dressing over the salad and toss gently to coat. You want light, even coverage without sogginess.

Add creamy and crunchy elements. Fold in avocado, cheese (if using), and most of the nuts or seeds. Toss again very gently to avoid mashing the avocado.

Finish and serve. Taste and add more dressing, salt, or pepper if needed. Top with remaining herbs and nuts. Serve immediately with any protein on the side or nestled on top.