Warm a dry skillet over medium heat. Add the sliced almonds or walnuts and toast, stirring, until fragrant and lightly golden — about 3 to 4 minutes. Remove from pan and let cool.

Bring a small pot of water to a rolling boil. Add the snap peas for 30 to 45 seconds, then immediately plunge them into ice water to keep their bright green color and crisp-tender bite. Drain and pat dry.

In a small bowl, whisk together lemon zest, lemon juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Adjust taste as needed.

In a large salad bowl, gently toss the mixed greens with half of the dressing so the leaves are lightly coated and glossy.

Arrange the dressed greens on a platter or in a serving bowl. Scatter the sliced strawberries, blanched peas, edamame, and red onion over the top. Crumble the goat cheese evenly across the salad.

Sprinkle toasted nuts and chopped herbs last for freshness and crunch.

Drizzle any remaining dressing over the assembled salad right before serving. Grind a final crack of black pepper and sprinkle a tiny pinch more flaky sea salt to elevate flavors. Serve immediately.