Best greens: Use a combination of romaine lettuce, baby spinach, butter lettuce, or spring mix for a balance of crunchy and tender textures.

Dry the lettuce thoroughly before assembling to prevent the dressing from becoming watery and the salad from turning soggy.

Vegan variation: Replace the honey with maple syrup or agave syrup.

Mediterranean variation: Add crumbled feta cheese, Kalamata olives, and fresh parsley.

Protein variation: Add grilled chicken, chickpeas, boiled eggs, or grilled shrimp for a more filling meal.

Extra crunch: Sprinkle with toasted almonds, walnuts, sunflower seeds, or pumpkin seeds.

Additional vegetables: Try shredded carrots, sliced radishes, bell peppers, or sugar snap peas.

For extra creaminess, use one whole avocado and add a little more fresh lemon juice.

Make ahead: Wash and dry the lettuce, chop the vegetables, and prepare the vinaigrette separately. Refrigerate and combine just before serving.

Storage: Keep washed and dried lettuce in an airtight container lined with a paper towel. Store prepared cucumber, tomatoes, and onion separately in the refrigerator for 1–2 days.

Avocado tip: Slice the avocado immediately before serving to minimize browning.

Dressing storage: Refrigerate leftover lemon vinaigrette in a tightly sealed jar for up to 3–4 days. Shake well before using.

Leftovers: Refrigerate dressed salad promptly and consume within 24 hours, although the greens may soften and the avocado may discolor.

Serving suggestions: Pair with grilled chicken, baked salmon, roasted vegetables, pasta, sandwiches, or homemade soup.

Serve cold. This salad does not require reheating.