Julienne all vegetables into matchstick-sized pieces, approximately 2-3 inches long and ⅛-inch thick.
In a small bowl, combine olive oil, fresh lemon juice, salt, and freshly ground black pepper. Whisk until well emulsified. Add optional Dijon mustard if using.
Place all julienned vegetables in a large mixing bowl. Add optional cherry tomatoes and shallots if using.
Pour the dressing over the vegetables and gently toss until all pieces are evenly coated.
Sprinkle with fresh herbs and optional sunflower seeds or almonds if using.
Let the salad rest for 5 minutes to allow the flavors to meld together.
Serve chilled or at room temperature for best flavor and texture.
