Step 1

Heat a small dry pan (no oil) over medium heat. Add the sliced almonds in a single layer.

Step 2

Swirl the pan every 15–30 seconds to prevent burning. Watch for color change - they will turn a light golden brown and smell fragrant in 3–5 minutes.

Step 3

Remove and transfer to a plate to cool completely.

Step 4

Add all dressing ingredients except olive oil to a blender. With blender on, slowly pour in olive oil and blend until emulsified, about 30 seconds.

Step 5

Taste for seasoning and add more salt and black pepper if needed. Place dressing in a container or small jar for serving and set aside.

Step 6

Place spring mix lettuce, basil, peas, cucumber, carrot, radish, asparagus, and garbanzo beans in a large salad bowl and toss to combine well.

Step 7

Evenly divide the salad among 4 bowls. To each salad add avocado slices, sliced almonds, sunflower seeds, and goat cheese.

Step 8

Pour dressing over top each salad (use as much or as little as desired). Garnish with freshly cracked pepper if desired.