Cut ends off snap peas and pull off the tough strings running up the sides.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don’t overcook because you still want a little crunch.
Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.
