Signature Package Recipe

Rinse and thoroughly dry all leafy greens and napa cabbage using a salad spinner or clean towel. Place baby spinach, mixed baby kale, green leaf lettuce, and shredded napa cabbage in a large mixing bowl and gently toss to combine.

Transfer the mixed greens evenly into two serving bowls so each bowl forms the base of the Signature Package.

Prepare the vegetables: slice the cucumber into 1/4" rounds, thinly slice the green bell pepper, halve the sugar snap peas, and dice the avocado just before assembly to prevent browning.

Evenly distribute the cucumber, avocado, sugar snap peas, green bell pepper, edamame, fresh herbs, and microgreens over the bed of greens in each bowl.

Cook protein (if using chicken)

If using chicken: season two 4-oz chicken breasts lightly with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice against the grain. If using tofu: press 8 oz firm tofu 15–20 minutes, pat dry, season, and pan-fry until golden.

Evenly distribute the sliced chicken or tofu across the two bowls. Sprinkle pumpkin seeds and crispy shallots or breadcrumbs over each bowl for texture.

Make the dressing: in a medium bowl or jar combine 3 tbsp olive oil, Greek yogurt, lemon juice, white wine vinegar, honey, Dijon mustard, minced garlic, chopped parsley, chopped basil, chopped green onion, salt and pepper.

Whisk vigorously (or shake in a sealed jar) until smooth and emulsified. Taste and adjust seasoning—add more lemon for brightness, a pinch more honey for sweetness, or more salt as needed.

If the dressing is too thick, add 1–2 tsp water and whisk until desired consistency is reached.

Drizzle 2–3 tbsp of the creamy herb & citrus dressing over each assembled bowl (or serve dressing on the side). Gently toss or leave arranged as a composed bowl depending on preference.

Finish each bowl with a small drizzle (about 1 tsp) of extra olive oil, a sprinkle of lemon zest, toasted pumpkin seeds, and a pinch of sea salt flakes and freshly cracked black pepper to taste.

Serve immediately so avocado and greens remain fresh and crisp.