Preheat the oven to 160ºC or 320ºF. You can also use an air fryer if you prefer.

Line a baking tray with baking paper or parchment paper.

Mix all the ingredients for the crunchy oats: chopped walnuts, oats, maple syrup, olive oil, salt and pepper to taste.

Spread on a baking tray, not too thick or it won't be as crunchy.

Bake for 25 to 35 minutes or until caramelized and golden brown. You can check halfway through to see how it's going. If using an air fryer, place on the farthest side from the heat and check after 10 minutes. It will take half the time in the air fryer.

Remove and let rest for 10 minutes on the tray. It will become crispy, and then you can break it into pieces with your hands.

Mix the ingredients for the cilantro vinaigrette in a bowl with a lid. I like to use grain mustard because it looks nicer and adds a delicious flavor.

Mix well to combine the ingredients and taste to season to taste with more salt, pepper, lemon or honey. You can even add more chopped coriander if you want a more intense herbal flavor. You can replace the coriander with chopped parsley or basil.

Prepare the other salad ingredients: slice the strawberries, cucumber and avocado.

Place the green leaves on a plate. You can use spinach, mixed lettuce, arugula, or whatever you have at home.

Add the cucumber, strawberries, avocado and season to taste with salt and pepper.

Finish with the feta or goat cheese and the crunchy oats. Break them into pieces with your hands to the size you want.

Just before eating, add the dressing and enjoy immediately so that the salad doesn't wilt and the avocado doesn't turn black.