Start by making the pesto. De-stem kale and put everything into a food processor. Pulse for about 30 seconds. scrap down the sides and continue to pulse 30 more seconds. Scape down sides again and then turn on high until desired consistency is reached.
Bring a small pot of water to a boil. Create and ice bath with ice cubes and water, set aside.
Chop asparagus into 1 inch pieces, measure out 1 heaping cup full. Once water is boiling add in the peas and asparagus and blanch. Cook for 2-3 minutes, and once bright green transfer to ice bath using a slotted spoon.
In a large bowl combine your lettuce greens, lemon zest and juice, oil, quinoa, leeks, nutritional yeast, red pepper, salt and pepper to taste if desired and toss to evenly coat.
Add in asparagus, peas, avocado cubes and a couple big dollaps of pesto. Divide amongst plates. This would be great with fried eggs, salmon or baked tofu.
This will serve two as mains or four as side.