Spring Vegetable Salad

• FOR THE SALAD:
• 8 ounces, weight Sugar Snap Peas
• 1/2 cups Freshly Shucked English Peas
• 1/2 cups Freshly Shucked Fava Beans
• 4 whole To 6 Radishes Of Choice (I Used Standard, Watermelon & Purple Ninja), Sliced Very Thin
• 4 stalks Asparagus, Peeled Into Strips
• 4 whole Baby Carrots, Peeled Into Strips
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoons Lemon Zest
• Salt And Pepper, to taste
• 4 cups Baby Arugula
• 4 cups Watercress
• FOR THE BUTTERMILK DRESSING:
• 1 teaspoon Finely Chopped Shallot
• 2 teaspoons Lemon Juice
• 6 Tablespoons Buttermilk
• 4 Tablespoons Plain, Full-fat Greek Yogurt
• 1/2 teaspoons Poppy Seeds

1. Bring a large pot of water to a boil. Add cold water and ice to a large bowl. Blanch sugar snap peas for 30-60 seconds until crisp tender. Remove to slotted spoon and add to ice water bath. Repeat process with peas and fava beans, cooking these 1-2 minutes each. When cooled, drain and pat dry. Peel fava beans. Slice snap peas in half, as desired.
2. For the dressing, combine chopped shallot and lemon juice in a bowl. Allow to sit for 10-15 minutes to mellow out sharp onion flavor. Add remaining ingredients and whisk to combine.
3. Combine peas, favas, radishes, asparagus and carrots in a bowl. Dress lightly with olive oil, lemon zest, salt and pepper.
4. Combine greens with dressed vegetables in a serving bowl. Drizzle with buttermilk dressing. Serve and enjoy.

salad, weight sugar, freshly shucked english, freshly shucked fava beans, purple, stalks, carrots, olive oil, lemon zest, salt, arugula, buttermilk, shallot, lemon juice, buttermilk, yogurt, poppy seeds

Taken from tastykitchen.com/recipes/salads/spring-vegetable-salad/ (may not work)