In a large salad bowl whisk together olive oil, lemon juice and agave. Season with Himalayan salt and black pepper.
Add the sliced green onions, broccoli rabe tops and chopped leaves and the thinly sliced raw beets to the salad bowl and toss well with the dressing. Let it sit for 5 to 10 minutes.
Add butter lettuce leaves and the sugar snap peas and loose peas just before serving and toss all well together.