Step 1: Bring a large Dutch oven filled with water to a boil over high. Add the green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water. Drain well.
Step 2: Whisk together the shallots, oil, lemon rind, juice, mustard, salt, and pepper in a large bowl.
Step 3: Add the blanched vegetables and toss well to coat. Add the pea tendrils (or watercress), parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
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