Preheat oven to 375°F (190°C). In a bowl toss rye bread cubes with 1.5 tbs olive oil, melted butter, caraway seeds, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove and cool on the sheet.

Dressing — Rye Lemon-Dill Vinaigrette

In a jar or small bowl combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tbs finely chopped fresh dill, 1 tbs finely minced shallot, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake until emulsified. Taste and adjust seasoning — add a little more honey for sweetness or more lemon for brightness. Keep refrigerated up to 3 days.

Salad Base

In a large bowl combine the mixed baby greens and chopped romaine. Add the thinly sliced red cabbage and toss gently to combine.

Vegetables & Fruit

Add cucumber slices, halved cherry tomatoes, sliced radishes and julienned green apple to the greens. Carefully fold in the sliced avocado last to avoid mashing.

Protein & Cheese

Scatter shredded or sliced smoked/roasted chicken over the salad. Crumble feta or goat cheese evenly on top.

Assembly & Finish

Just before serving, drizzle about two-thirds of the vinaigrette over the salad and toss gently until everything is lightly coated. Add rye croutons and toss again briefly so they remain crisp. Taste and add more dressing if needed.

Plate the salad on individual plates or a large platter. Sprinkle toasted sunflower or pumpkin seeds and microgreens or dill sprigs as garnish. Serve remaining vinaigrette on the side.