This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.
1 1/2 cups frozen green peas
1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
12 ounces sugar snap peas, trimmed (about 4 cups)
3 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh mint leaves
1 firm, ripe avocado, cubed
How to Make It
Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.