Thoroughly wash the mixed greens, romaine and spinach under cold running water. Spin or pat dry until no excess water remains. Tear large leaves into bite-sized pieces and place in a very large serving bowl or on a platter.

Add the thinly sliced iceberg lettuce and shredded red cabbage to the bowl, tossing gently to combine and create an even base for the salad.

Vegetables & Add-ins

Prepare the vegetables: halve the cherry tomatoes, peel/seed and dice the cucumber, dice the red bell pepper, peel and julienne or grate the carrot, and thinly slice the red onion. Add all prepared vegetables to the greens in the serving bowl.

Dice the avocados just before serving to avoid browning; gently fold them into the salad so they distribute without being mashed.

Crumble the feta over the top and sprinkle the toasted seeds evenly across the salad.

Protein (optional)

If using grilled chicken: slice the cooked chicken breasts into strips or bite-sized pieces and arrange on top or toss through the salad. Ensure chicken is warm or chilled to your preference.

Herbs & Extras

Chop the parsley and basil (or mint) and sprinkle over the salad for freshness and aroma.

Dressing

Make the dressing: in a jar or small bowl combine lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake to emulsify, then slowly stream in the olive oil while whisking (or add and shake) until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add more salt, pepper or lemon if desired.

Just before serving, drizzle about half to two-thirds of the dressing over the salad (reserve some for guests who want more). Toss gently and evenly to coat all ingredients. Add any remaining dressing to the side.

Serve the giant salad on a large platter or in the bowl, garnished with extra herbs or seeds as desired.