Rinse the salad greens and pat dry between paper towels.
When ready to serve, put the greens in the bowl with the dressing.
Add the figs and onion. Toss well to coat evenly with the dressing.
Sprinkle the nuts, seeds and coconut over the salad.
Steam beans till they are crisp-tender.
Drain and rinse immediately with cold water, then pat dry.
Place beans in a large bowl.
Add olive oil, garlic, lemon zest, and bay leaf.
Toss well to coat, add celery seed to taste.
Cover and let sit at room temperature for several hours.
Remove bay leaf and lemon zest before serving.
Toss the lettuce, onion, snow peas and cucumber together.
Dress each persons plate with this mixture.
Peel (if needed) and coarsely grate the beet, toss with sunflower seeds.
Top each plate of green with this mixture.
Drizzle with apple cider vinegar and olive oil.