An easy salad with big crunch and a refreshing dressing, topped with toasted, high protein hemp seeds.
- 1 head broccoli, trimmed and chopped into bite-size pieces
- 1 bag sugar snap peas, trimmed and cut in half
- 1 bunch kale, trimmed and chopped
- 1 English cucumber, chopped into bite-size pieces
- 1/2 cup hemp seed
Put a pot of salted water on to boil. When boiling, blanch the broccoli and sugar snap peas until crisp-tender. Immediately refresh in cold water to stop the cooking. Drain.
Heat a cast-iron pan over medium-high heat. When hot, add the hemp seed and toast, stirring often, until golden and fragrant.
Whisk all the ingredients together and season.
In a large bowl, toss the broccoli, sugar snap peas, kale and cucumber with the dressing. Garnish with the toasted hemp seed and serve.