Start the dressing: Halve the avocado, remove the stone, and scoop the flesh into a small jar or a bowl. Add the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper. Use an immersion blender or a fork to blend until completely smooth — you're looking for a thick, creamy consistency that coats the back of a spoon, with no green lumps remaining.

Prepare your greens: Tip the mixed salad greens into a large bowl. If they feel damp from the bag, pat them dry with a clean tea towel — wet greens will make your dressing watery and slide right off the leaves. You want the leaves to feel crisp and dry to the touch.

Add the vegetables: Scatter the thawed edamame, halved cherry tomatoes, diced cucumber, and thinly sliced red onion over the greens. The colours should look bright and fresh — the green edamame against the red tomatoes and white onion creates a visual pop that tells you dinner is nearly ready.

Toast the seeds (optional but worth it): In a dry pan over medium heat, toast the sunflower or pumpkin seeds for 2–3 minutes, shaking the pan occasionally. You'll know they're done when you hear them start to pop and smell a nutty, toasty aroma. Let them cool for a minute before adding — hot seeds will wilt your greens.

Add your protein: If using chicken or halloumi, slice it into bite-sized pieces and arrange on top of the salad. The chicken should feel warm but not steaming, and halloumi should have a golden-brown crust from the pan.

Dress and toss: Pour the avocado dressing over the salad. Use salad servers to gently lift and turn the ingredients — you want every leaf to be lightly coated, but not drowning. The dressing should cling to the greens rather than pooling at the bottom of the bowl.

Finish and serve: Sprinkle the toasted seeds over the top and give one final gentle toss. Serve immediately while the avocado dressing is still vibrant green and the greens haven't begun to wilt.