Slice cucumber into thin rounds and lay out on paper towels. Sprinkle with kosher salt and let drain while you prepare the rest of the salad.

Place sesame seeds in a small dry non stick skillet. Heat over medium heat for 4-5 minutes, stirring occasionally until they begin to turn golden. Remove from heat and set aside.

Peel carrots. Once outer skin has been removed do a few more peels and reserve for garnishing salad. Slice carrots into thin rounds.

Heat a bowl of water in the microwave until it begins to boil. Add sprouts and cook 1 more minute. Drain sprouts.

Trim ends of snow peas, rinse and wrap in clean towel. Microwave for 1 minute on high. Cut in half.

Pat cucumber dry and cut rounds in half.

Put greens or kale salad in the bottom of a large shallow bowl. Make a mound by adding carrots, then cucumbers, snow peas and bean sprouts. Garnish with nuts, sesame seeds, and reserved carrot peel. Pour dressing over all.

To serve, toss salad well to coat vegetables with dressing.

Serving option: Add chicken, tuna or shrimp if desired