Wash the romaine lettuce under cold water until it’s fresh and crisp. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.

Slice the cherry tomatoes in half and add them to the bowl with the romaine.

Peel the cucumber, then dice it into small cubes. Follow by dicing the bell pepper of your choice.

Add the shredded carrot and thinly sliced radishes to the bowl, giving the salad a gentle toss.

Thinly slice the red onion and mix it into the salad. Then, cut the avocado in half, remove the pit, and dice it.

Top the salad with sunflower seeds and crumble feta cheese over the top if desired.

In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until emulsified.

Drizzle the dressing over your salad, using tongs to gently toss everything together.

Sprinkle the salad with fresh chopped parsley and serve immediately.