Thoroughly wash and dry the mixed baby greens using a salad spinner or clean kitchen towels.
Dice the ripe avocado into 1/2-inch cubes.
Slice the cucumber thinly, either in rounds or half-moons.
Thinly slice the green onions, including both white and green parts.
Chop the fresh herbs finely.
In a large salad bowl, gently combine the greens, diced avocado, cucumber slices, green onions, chopped herbs, crumbled feta, and toasted pine nuts.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well emulsified. For a creamier dressing, you can blend this mixture with the optional additional half avocado.
Just before serving, drizzle the dressing over the salad and toss gently until all ingredients are lightly coated.
Taste and adjust seasoning if necessary before serving immediately.
