Green Yonder Recipe

Prepare greens

Wash all salad greens (baby spinach, arugula, green leaf lettuce) thoroughly and spin dry or pat dry with paper towels. Tear larger leaves into bite-sized pieces and place in a large mixing bowl.

Prepare the crunchy and fresh additions: thinly slice the cucumber, julienne the green apple (if using) and toss immediately with a few drops of lemon juice to prevent browning. Cook shelled edamame according to package instructions (usually 3–5 minutes in boiling water), drain and cool. Halve grapes if using. Dice the avocado and keep it ready to add right before serving to avoid browning. Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring, then remove to cool.

Add the cooled edamame, cucumber, green apple, grapes (if using), diced avocado, and toasted pumpkin seeds to the bowl with the greens, tossing gently to combine.

Chop the fresh mint and cilantro and thinly slice the scallions. Add all herbs and scallions to the salad bowl and toss gently to distribute evenly.

Make the dressing: in a small bowl or jar combine the olive oil, fresh lemon juice, rice vinegar, Dijon mustard, honey or maple syrup, grated ginger, and wasabi if using. Add salt and pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened. Taste and adjust seasoning — add a little more lemon for brightness, honey for sweetness, or salt to balance.

Pour about two-thirds of the dressing over the salad and toss gently to coat the ingredients evenly. Reserve the remaining dressing to serve on the side or add as needed.

Transfer the tossed salad to a serving platter or bowls. Sprinkle microgreens or pea shoots over the top if using, and grate lemon zest over the salad for added aroma. Taste and finish with additional salt or pepper if desired.

Serve immediately so the avocado stays fresh and the pumpkin seeds remain crunchy. Offer the reserved dressing at the table for guests who want extra.