This crunchy, colourful summer salad features arugula, beets, green peas, cabbage, celery, and a fresh, herbaceous hemp goddess dressing.
Sharing another fun, super healthy, and revitalizing salad with you today! This arugula, beet, pea, avocado, cabbage, and celery salad comprises lots of fun textures and flavours. The creamy herb hemp goddess dressing on top brings everything together and adds a powerful boost of protein and healthy omega fats. It’s great for whenever your system could use a reboot, without feeling like you are depriving yourself of anything. It’s also a great side salad to serve with practically any main dish that takes full advantage of the season’s vegetable bounty.
If you have yet to try raw beets, you’re in for a real treat! They’re a bit sweet, a bit earthy, and they add a pleasant crunch to this salad. I use the grater attachment on my food processor; it’s less messy than grating them by hand and much quicker, too!
Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing: The details
This salad is very quick to make, and requires no cooking whatsoever! Thus, it is a great heat wave salad. You can even turn it into a meal by topping it with your choice of protein (baked tempeh or tofu, hard-boiled eggs, or meat if you eat it) and serving it with a carb (roasted sweet potato, quinoa, bread and butter, etc.). This salad happens to be oil-free, too, so it’s great for those of you who choose not to consume oil.
ingredients you’ll need
For the salad, you’ll need arugula, green peas, red cabbage, beets, avocado, and celery.
For the hemp goddess dressing, you’ll need lemon, apple cider vinegar, fresh herbs, green onions, hemp, raw honey or maple syrup, garlic, nutritional yeast, sea salt, pepper, and water.
the method
Place the arugula in a big salad bowl. Arrange the avocado, peas, cabbage, beet, and celery over top.
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Make the dressing: Place the lemon juice, apple cider vinegar, green onions, herbs, hemp, honey, garlic, nutritional yeast, salt, pepper, and water in an upright blender. Blend until smooth, beginning at low speed and increasing to high. Add a splash more water if the dressing seems too thick for your liking. It should be pourable but not watery.
Either add desired amount of dressing to the salad and toss to coat, or serve individual salad portions and drizzle the dressing on over top, as shown in the photos. (The salad keeps longer if you keep the dressing separate from the veggies until right before serving.) You’ll probably have more dressing than you need for the salad; store extra dressing in an airtight jar in the fridge for four days. It’s also a tasty dip for raw veggies.)
And then enjoy!
more salad recipes
- Warm Roasted Mushroom, Pear, Walnut + Avocado Spinach Salad
- Thai Tempeh Quinoa Mango Salad
- Moroccan Lentil Carrot Salad (Vegan)
I hope that you love this beet, green pea, and arugula salad with hemp goddess dressing! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This crunchy, colourful summer salad features arugula, beets, green peas, cabbage, celery, and a fresh, herbaceous hemp goddess dressing.
Ingredients
Salad
- 5 oz baby arugula (about 4 packed cups)
- 1 cup shelled green peas (thawed if frozen)
- ¼ of a small head of purple cabbage, grated (see note)
- 1 large beet, peeled and grated (see note)
- 1 ripe avocado, pitted and sliced or diced
- 3 celery ribs, chopped
Hemp Goddess Dressing
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 green onions, sliced (white and green parts)
- 1 cup chopped fresh herbs of choice (I used dill and mint, but parsley, cilantro, and basil are also good)
- ½ cup hemp hearts (shelled hemp seeds)
- 1 tablespoon raw honey or maple syrup, use less if a more tart dressing is desired
- 2 medium garlic cloves, minced
- 1 tablespoon nutritional yeast
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- ⅓ cup water
Instructions
- Place the arugula in a big salad bowl. Arrange the avocado, peas, cabbage, beet, and celery over top. Alternatively, divide the arugula between four smaller individual bowls and arrange the vegetables over top.
- Make the dressing: Place the lemon juice, apple cider vinegar, green onions, herbs, hemp, honey, garlic, nutritional yeast, salt, pepper, and water in an upright blender. Blend until smooth, beginning at low speed and increasing to high. Add a splash more water if the dressing seems too thick for your liking. It should be pourable but not watery.
- Either add desired amount of dressing to the salad and toss to coat, or serve individual salad portions and drizzle the dressing on over top, as shown in the photos. (The salad keeps longer if you keep the dressing separate from the veggies until right before serving.) You’ll probably have more dressing than you need for the salad; store extra dressing in an airtight jar in the fridge for four days. It’s also a tasty dip for raw veggies.)
- And then enjoy!
Notes
I recommend using a food processor’s grating attachment to grate the cabbage and beet. If you do not have a food processor, finely chop the cabbage, and grate the beet using a box grater.
- Prep Time: 10 minutes
- Category: Salad
All right, that’s all for today! Tomorrow’s recipe will be mango lime Greek yogurt popsicles. 🙂
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