Supergreen Salad Recipe
Make Supergreen Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Greens and Vegetables
Herbs and Toppings
Dressing
Method
Prepare the Vegetables and Greens
- 1
Rinse and dry the baby spinach, kale, and arugula. Place them in a large salad bowl.
- 2
Blanch the broccoli florets by boiling them in water for 1 minute, then transferring them to an ice bath to stop cooking. Drain and chop into bite-sized pieces.
- 3
- 4
Cook the edamame according to package instructions (typically boil for 3–5 minutes), then drain and let cool.
- 5
Add Herbs and Toppings
- 6
Chop the fresh parsley and mint. Add them to the salad bowl.
- 7
Toast the pumpkin seeds in a dry skillet over medium heat for about 3 minutes or until lightly golden and fragrant. Let cool.
- 8
Sprinkle the toasted pumpkin seeds and hemp seeds over the salad.
Make the Dressing
- 9
In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper.
- 10
Whisk or shake vigorously until emulsified and well combined.
Assemble and Serve
- 11
Drizzle the dressing over the salad just before serving. Toss gently to combine and coat all ingredients evenly.
- 12
Serve immediately for best freshness and texture.
