Spring Greens Bowls | Donna Hay

Ingredients

• 600g (1 lb 5 oz) broccoli florets (about 2 heads)
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 150g (5¼ oz) sugar snap peas, trimmed
• 1 cup (140g/5 oz) frozen shelled edamame beans
• 2 tablespoons hemp seeds or sesame seeds, toasted
• 2 small avocados, quartered lengthways
• ¼ cup (70g/2½ oz) store-bought pickled ginger
• 1 x quantity of green dressing (see recipe link under method)