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Beet & Snap Pea Salad with Strawberry Balsamic Dressing


8 cups Mixed Greens

1 Beet (medium, shredded)

1/2 cup Red Onion (thinly sliced)

1 cup Snap Peas (halved)

2 cups Strawberries (chopped, divided)

1 cup Walnuts

2 tbsps Balsamic Vinegar

2 tbsps Extra Virgin Olive Oil

1 tbsp Raw Honey

1/2 tsp Sea Salt


  1. Combine the mixed greens, beets, red onion, snap peas, half of the strawberries, and walnuts in a large bowl.

  2. Add the remaining strawberries, vinegar, oil, honey, and salt to a blender and blend on high until a smooth consistency is achieved.

  3. Drizzle the dressing over the salad and enjoy!



Best enjoyed immediately. The salad and dressing can be kept separately in the fridge for up to four days.

Serving Size

One serving is equal to approximately 2 1/2 cups.

More Flavor

Add a bit of cayenne to the dressing for a little kick.

Additional Toppings

Goat cheese and fresh dill.


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