3 to 4 TBS seasoned rice vinegar, depending on your taste
1/2 TBS low-sodium tamari (use soy sauce if not gluten free)
1/2 tsp sesame oil
1 TBS sunflower oil (olive oil works also)
1 1/2 TBS lime juice
1/2 to 1 TBS maple syrup, depending on your taste
Chop tender-stem broccoli into smaller pieces. Steam them for about 2 minutes, then place them in a bowl of ice water. This helps keep the broccoli crisp while you prepare the other ingredients.
Lightly toast pepitas on a pan. Stir pepitas often to prevent them from burning. When they’re done, plate seeds.
Rinse romaine leaves, and chop them to smaller pieces. Place in a large bowl. Add pea shoots and sliced radishes.
Peel carrot and use your peeler to create carrot shavings. Shave asparagus with your vegetable peeler. Note that you’ll probably only be able to get about 4 or 5 shavings on a stalk. Just save the rest for roasting or a stir-fry. Add shaved vegetables to the bowl. Add tender-stem broccoli, pumpkin seeds, sliced almonds, and chopped mint, if using.
Prepare lemongrass vinaigrette. Remove the tough outer 2 layers of a stalk of lemongrass. Grate the larger end on a microplane, until you get about 2 to 2 1/2 tablespoons of lemongrass shavings. Place in small bowl. Grate garlic and add to the bowl. Grate ginger until you get about 1 to 2 teaspoons of it. If you want a spicier vinaigrette, use 2 teaspoons. Add to bowl with other spices.
Mix in rice vinegar, tamari, sesame oil, sunflower oil, lime juice, and maple syrup.
Toss salad and drizzle with lemongrass vinaigrette.