Bring a medium-sized pan of water to a boil before adding the sugar snap peas.

Remove the pan from the heat and allow the peas to rest in the hot water for three minutes. Drain the peas and rinse them in cold water, then move them to fresh clean paper towels to dry.

Combine the lemon juice, agave, and vinegar in a small bowl to make the dressing.

Move the dry sugar snap peas to a medium-sized mixing bowl and add the strawberries, sunflower seeds, and cabbage.

Gently toss the salad in the dressing before serving.