Combine arugula, asparagus, peas, radish, and mint.
In a separate bowl, whisk together olive oil, lemon peel, lemon juice, hemp seeds, and salt and pepper.
Pour dressing over salad and toss until evenly coated.
Substitute baby spinach for arugula for a milder-tasting salad.
Cover and refrigerate salad and dressing in separate airtight containers for up to 2-3 days. Combine salad and dressing immediately before serving.
This recipe originally appeared on GratefulGrazer.com.