Boil a pot of water on the stove. Add the chopped green beans and peas and boil for two-three minutes. Prepare a large bowl with ice and water and after boiling, use a slotted spoon and plunge the peas and green beans into the cold water. Let them sit there to blanch for four-five minutes.
Chop all ingredients and set aside.
To a large salad bowl, add the spinach, mixed greens, zucchini, dill, parsley, basil, radishes, and sprouts. Drain the peas and green beans from the ice water and add. Mix to combine and place the toasted nuts on top.
To prepare the dressing, add all ingredients to a blender and blend until smooth, adding more olive oil as necessary. Drizzle the dressing over and serve cold.