Prep the berries: Rinse strawberries, blueberries, and raspberries gently under cool water. Pat dry well. Slice strawberries into bite-size pieces.

Toast the nuts: In a dry skillet over medium heat, toast pecans or almonds for 3–5 minutes, stirring often, until fragrant. Let cool, then roughly chop.

Make the dressing: In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 teaspoon Dijon. Season with a pinch of salt and a few grinds of pepper. Taste and adjust sweetness or acidity as needed.

Build the base: Add mixed greens to a large bowl. Scatter in sliced cucumber and a small handful of chopped fresh mint or basil.

Add the berries: Gently fold in the strawberries, blueberries, and raspberries so they don’t break apart.

Layer the creamy and crunchy parts: Add crumbled goat cheese or feta, toasted nuts, and avocado cubes if using. Keep a little of each to sprinkle on top for a nice finish.

Dress lightly: Drizzle about half the dressing over the salad. Toss gently with clean hands or tongs, being careful with the berries. Add more dressing only if needed.

Taste and finish: Add a pinch more salt and pepper if needed. Top with the remaining cheese, nuts, and herbs. Serve right away.