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Sugar Snap Pea, Arugula, and Heirloom Tomato Salad with Hemp Seeds and Vinaigrette

Author - Gena Hamshaw

Ingredients

  • 1 cup sugar snap peas ends trimmed
  • 2 cups tightly packed arugula
  • 1 cup dandelion greens sliced very thinly
  • 1 small heirloom tomato diced
  • 2 tbsp hemp seeds
  • 1/4 cup hemp oil
  • 1/4 cup tahini
  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • 1 tbsp agave
  • Sea salt and pepper to taste
  • Chopped basil for garnish optional

Instructions

  • Bring a small pot of water to boil and add the snap peas. Boil for about a minute or 90 seconds. Drain them and run under cold water for a minute or so. Set them aside.
  • Place the greens, tomato, and peas in a salad bowl. Add the hemp seeds.
  • Use a whisk, blender, or food processor to mix the hemp oil, tahini, orange juice, lemon, agave, sea salt, and pepper. Pour a few tablespoons of dressing over the salad and toss till everything is coated. Serve, with a little chopped basil if desired.
  • Makes a single serving. Can easily be doubled.