Dice the mangoes into bite-sized cubes, making sure the fruit is ripe but still slightly firm for the best texture.

Slice the cucumber into thin rounds and halve the cherry tomatoes for even bites throughout the salad.

Cut the avocado just before assembling to keep it vibrant and creamy without browning.

Add the mixed greens, mangoes, cucumber, tomatoes, avocado, and red onion to a large serving bowl.

Sprinkle the chopped cilantro, mint, feta cheese, and roasted pumpkin seeds evenly over the salad ingredients.

In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until smooth and glossy.

Drizzle the dressing over the salad gradually while gently tossing with salad tongs to coat everything evenly without crushing the avocado.

Let the salad rest for 2 minutes so the dressing lightly softens the greens and enhances the aroma of the herbs and citrus.

Serve immediately while the vegetables remain crisp and the mangoes are juicy and fresh.