Wash and dry romaine lettuce and baby spinach thoroughly. Chop romaine into bite-size pieces and place in a large salad bowl. Add baby spinach and shredded red cabbage to the bowl.

Fresh Vegetables

Prepare the vegetables: slice the cucumber into half-moons (use about 1/2 cup), halve the cherry tomatoes, peel and julienne the carrot, thinly slice the red bell pepper and radishes. Add all prepared vegetables to the bowl with the salad base.

Add-ins & Crunch

Dice the avocado and add to the salad just before dressing to prevent browning. Sprinkle toasted sunflower seeds and crumbled feta (if using) over the top.

Simple Lemon Vinaigrette

Make the dressing

In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until the dressing is emulsified. Taste and adjust seasoning.

Dress the salad: Pour vinaigrette over the salad just before serving. Toss gently to combine so the avocado remains mostly intact. Serve immediately.