1. Prep: Blitz together the mint dressing. Chop the veggies. You can slice some of the snap peas in half lengthwise to reveal the peas inside the pod if you’re aesthetic like that. Cube avocado and spritz it with lemon to prevent browning. Season it with a pinch of salt. Use a vegetable peeler to peel long strips of carrot. Cube the feta and give the pistachios a rough chop. Stack basil leaves on top of each other, roll like a cigar and use a sharp chef’s knife to slice them into thin ribbons (this is called chiffonade!) Do the same with the mint.
2. Assembly: arrange gem lettuce on a large platter or serving bowl. I chop up a bit of the lettuce but mostly leave the leaves intact. Add radishes, cucumbers, snap peas, English peas, avocado, carrot, feta, pistachios, mint and basil. Drizzle everything with about two-thirds of the dressing and gently toss. Serve with black pepper, a squeeze of lemon and an extra drizzle of dressing.

Spring has SPRUNG. This is so good.