Bring a small pot of salted water to a boil. Add frozen peas and cook 1 minute until bright green. Drain and plunge into an ice bath to stop cooking. Drain and set aside.

Wilt hardy greens (optional)

In a large skillet over medium heat add 1 teaspoon olive oil. Add chopped kale and sauté 1–2 minutes until just wilted. Remove and let cool. This step softens kale for easier blending but can be skipped for a fully raw dish.

Make green sauce

In a blender or food processor, add spinach, wilted kale (or raw kale), blanched peas, basil, cilantro, sliced green onions (reserve some green onion for topping), avocado, garlic, lemon juice, Greek yogurt, apple cider vinegar, honey or maple syrup, salt, black pepper, and crushed red pepper (if using). With motor running, drizzle in 5 tablespoons olive oil until smooth and emulsified. Taste and adjust salt, acid, or sweetness. If sauce is too thick, add 1–2 tablespoons water or another tablespoon of olive oil to reach a creamy pourable consistency.

Assemble Salad

In a large bowl combine remaining fresh spinach (if any left) and kale (if not wilted), diced cucumber, sugar snap peas or edamame, diced green apple, thinly sliced radish, and microgreens or pea shoots (if using). Toss gently to mix.

Add toasted pumpkin seeds and sliced reserved green onion to the bowl, reserving a small pinch of seeds for garnish.

Dress the salad

Pour about half the green sauce over the salad and toss gently to coat. Add more sauce to taste — you should have a bright, creamy, herb-forward coating on the leaves and vegetables but not swimming in dressing.

Add protein

Top the dressed salad with sliced grilled chicken or baked tofu and halved soft-boiled eggs if using. Sprinkle reserved pumpkin seeds and a few extra microgreens on top for presentation.

Finish & Serve

Drizzle remaining 1 tablespoon olive oil lightly over the plated salad for shine. Finish with a squeeze of lemon if desired and an extra pinch of flaky sea salt or cracked black pepper.

Serve immediately. Leftover green sauce keeps in an airtight container in the fridge up to 3 days — stir before using.