Start with washing all your vegetables thoroughly to remove any residual dirt. A quick rinse under cold water will do the trick. Next, chop the parsley, slice the cucumber thinly, and julienne the carrot.

Halving the cherry tomatoes is as simple as it sounds—just make sure they’re bite-sized. Slice the radishes and red onion next. For the lettuce, tear it into bite-sized portions and put it all in a large mixing bowl.

In a separate bowl, combine the olive oil, white wine vinegar, honey, and Dijon mustard. Season with salt and pepper. Whisk the mixture until it emulsifies, meaning it becomes a cohesive blend. The key here is the balance of flavors—sweet, tangy, and savory. Taste and adjust accordingly.

Pour the dressing over the prepared salad ingredients. Toss gently but thoroughly, ensuring everything is coated with that zesty goodness.

You can serve it immediately or allow it to sit for a few minutes, letting the flavors meld together. Serve chilled or at room temperature, topped with roasted sunflower seeds for that extra crunch.