Toast the sesame and chia seeds in a dry pan over a medium heat, shaking the pan a couple of times, for 30 seconds until golden. Tip out of the pan and leave to cool.
Blanch the broccoli with the peas in a large saucepan of boiling water for 2 minutes until the broccoli is just tender but still firm. Drain, rinse under cold water and drain again.
Tip the broccoli and peas into a large salad bowl. Add the avocado, spinach leaves, alfalfa, mint and toasted seeds.
Whisk the lime juice, oil and ginger together in a jug and season with salt and pepper. Pour over the salad and toss well to mix.