Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
4 cups mixed greens (arugula, spinach, and kale)
1 cup cherry tomatoes, halved
cucumber, diced
orange, segmented
grapefruit, segmented
radishes, thinly sliced
1/2 cup red onion, thinly sliced
1 avocado, diced
1/4 cup unsalted sunflower seeds
crumbled feta cheese (optional)
For the Honey Lemon Dressing:
honey
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
Dijon mustard
Salt and pepper to taste
. Garnish: Sprinkle sunflower seeds and crumbled feta cheese (if using) over the top for added crunch and flavor.
. Serve: Transfer the salad to a serving platter or individual bowls and enjoy immediately.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).