Prep the produce first: halve the cherry tomatoes, thinly slice the cucumber, and arrange the mixed greens in a large salad bowl or on two serving plates. This organizes mise en place and keeps everything flowing — you want the greens chilled and dry so the dressing clings, not pools.

If your bacon isn't piping hot and crisp, warm it: heat a small skillet over medium-high heat, add 1 tsp olive oil if needed, and toss the chopped bacon for 1–2 minutes just to re-crisp. This refreshes texture — hot, crisp bacon contrasts beautifully with creamy avocado. Transfer to paper towel briefly to drain excess fat.

Halve the avocados, remove the pit, and slice each half into 6–8 thin slices. Leave the slices in the skin or place on a plate and brush lightly with 1/2 tbsp lemon juice to slow browning. Slicing gently produces even pieces that layer attractively; the lemon protects the flesh and adds a bright acid note.

Make the lemon vinaigrette: in a small bowl whisk together 1.5 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, the minced 1/2 clove garlic (optional), 1/4 tsp freshly ground black pepper and 1/4 tsp of the sea salt. Whisk vigorously to emulsify — combining oil and acid creates a glossy dressing that coats the greens. Taste and adjust seasoning; acidity should be lively to cut through the avocado and bacon fat.

Dress the greens sparingly: toss the mixed greens and sliced cucumber with roughly half the vinaigrette — you can always add more. Dressing too early or too heavily wilts delicate leaves; a light toss ensures each leaf is flavored but still crisp.

Plate the salad: divide the dressed greens between two plates. Fan avocado slices over each bed of greens (one avocado per serving). Arrange halved cherry tomatoes and the warm chopped bacon on top. The warm bacon will gently warm the avocado — this contrast is an appealing temperature and texture play.

Finish and season: drizzle the remaining vinaigrette over each plated salad, then finish with a final pinch of salt and a crack of black pepper. Serve immediately so the avocado remains fresh and the greens stay crisp.

Optional finishing touches: for a little extra crunch scatter toasted nuts (pine nuts, chopped almonds) or seeds; for heat sprinkle a few red pepper flakes. These accents elevate texture and visual appeal — small contrasts make a dish feel restaurant-quality.