Toast the nuts. Add almonds or pecans to a dry skillet over medium heat. Stir for 3–5 minutes until fragrant and lightly golden, then transfer to a plate to cool. This adds crunch and a toasty flavor.

Whisk the dressing. In a small bowl or jar, combine olive oil, balsamic, honey, Dijon, salt, and pepper. Whisk or shake until emulsified. Taste and adjust sweetness or acidity as needed.

Prep the produce. Rinse and pat the berries dry so they don’t water down the salad. Slice strawberries and onion thin, and cube the avocado last to keep it from browning.

Build the base. Place greens in a large bowl. Drizzle with about half the dressing and toss gently to coat. Lightly dressing the greens first helps distribute flavor.

Add the toppings. Scatter the berries, red onion, herbs, and avocado over the greens. Sprinkle on the cheese and cooled toasted nuts.

Finish and serve. Drizzle with the remaining dressing just before serving. Toss lightly or leave arranged for a pretty presentation. Serve right away for the best texture.