In a blender or food processor, combine ½ cup of avocado oil, ¼ cup of apple cider vinegar, 3 tablespoons of grated fresh ginger, 3 tablespoons of Dijon mustard, 2 tablespoons of pure maple syrup, and a pinch of kosher salt and pepper. Blend everything on high until the dressing is smooth and well combined, about 30 seconds.

Using a mandoline or sharp knife, shave ½ head each of purple and white cauliflower into thin slices. Slice 1 Gala apple into matchsticks, and shave 6 stalks of asparagus into thin strips. Add these vibrant vegetables to a large mixing bowl along with 1 cup of split snap peas.

Finely dice ¼ cup of red onion and add it to the vegetable mix in the bowl. Sprinkle in ¼ cup of hemp hearts or sunflower seeds. Gently toss everything together.

Just before serving, pour the prepared ginger-Dijon dressing over the salad mixture. Toss gently until everything is evenly coated.

Consider adding a sprinkle of fresh mint and parsley for a pop of color and aroma. Season with additional salt and pepper to taste.