Lightly steam the broccolini (approximately 3 minutes), snowpeas, and beans (approximately 2 minutes) so that they are cooked but still a little crunchy.
Place greens on a serving plate to cool. Season with a small amount of salt. Drizzle with balsamic vinegar and oil and then toss.
Scatter the toasted almond flakes over the salad and toss.
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