Strive For Greeness Recipe

Wash and prep greens

Rinse baby spinach and kale thoroughly under cold water. Spin or pat dry. Remove thick kale stems and thinly slice the leaves. Place spinach and kale in a large salad bowl.

If you haven't cooked the quinoa yet, rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small pot. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff with a fork and let cool slightly before adding to the salad.

If using frozen edamame and peas, blanch them: bring a small pot of salted water to a boil, add edamame and peas and cook 1–2 minutes until tender and bright green. Drain and immediately rinse under cold water or plunge into an ice bath to stop cooking. Drain well.

Prepare cucumber: halve lengthwise, scoop seeds if watery, then thinly slice and add to the bowl with greens.

Slice green onions thinly and add both white and green parts to the salad bowl.

Add the chopped basil, chopped mint, toasted pumpkin seeds and crumbled feta (if using) to the bowl. Reserve the avocado and microgreens for finishing so they remain fresh-looking.

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, sea salt and black pepper.

If using spirulina, sprinkle it into the dressing and whisk thoroughly so it dissolves evenly. Taste and adjust seasoning — add more salt, pepper or lemon juice to balance acidity and sweetness.

Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened (about 20–30 seconds).

Add the cooked quinoa, edamame and green peas to the bowl with the greens and herbs. Toss gently to combine so quinoa spreads evenly among the leaves.

Pour about three-quarters of the dressing over the salad and toss gently but thoroughly, working from the bottom so leaves are coated. Add more dressing to taste if you prefer a wetter salad.

Fold in diced avocado carefully to avoid mashing. Sprinkle toasted pumpkin seeds and microgreens on top for texture and presentation.

Finish with a final grind of black pepper and a small pinch of flaky sea salt if desired. Serve immediately. Leftovers can be stored separately (dressing aside) in the refrigerator for up to 1 day.