Wash and thoroughly dry the baby spinach, baby kale, arugula, and shredded green cabbage. If using whole kale leaves, remove tough stems and tear into bite-size pieces. Place all greens and cabbage in a large salad bowl and toss gently to combine.

Crunch & add-ins

Prepare edamame and cucumber

If using frozen edamame, thaw and cook according to package directions (generally 3–5 minutes in boiling water), then drain and cool. Thinly slice the cucumber and pat slices dry.

Add the cooked edamame, cucumber slices, diced avocado, julienned green apple, and toasted pumpkin seeds to the bowl with the greens. Gently fold to distribute ingredients without mashing the avocado.

Herbs & aromatics

Thinly slice the green onions and roughly chop the mint and parsley. Scatter the herbs and green onion over the salad and gently toss to combine.

Dressing

Make dressing

In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, grated garlic, sea salt, and black pepper. Whisk vigorously (or put the jar lid on and shake) until emulsified and slightly thickened. Taste and adjust seasoning—add more lemon for brightness, salt for seasoning, or honey for sweetness.

Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad (reserve any extra dressing refrigerated for up to 3 days). Toss gently and evenly to coat the greens and add-ins.

Optional toppings

If using, sprinkle the crumbled feta or goat cheese and thinly sliced radishes on top. Give the salad one final gentle toss or serve with the toppings arranged on top for presentation.

Serve

Serve immediately so greens remain crisp. This salad pairs well with grilled fish or chicken or can be enjoyed as a light vegetarian main.