Start with prepping your vegetables—there’s no shortcut here, but the process is almost meditative once you get going. Snap the ends off your asparagus, cut each spear into two-bite pieces, and slice the snap peas diagonally so they look like little green diamonds. Radishes, on their own, are pretty, but running them through a mandoline gives you those see-through slivers that look like little edible stained glass rounds.

While the vegetables rest, mix up your dressing. Grab a big bowl and whisk together lemon zest and juice, minced garlic, dill, a spoonful of Dijon mustard, a short drizzle of honey, and plenty of olive oil. Season with salt and pepper until the flavor wakes you up—your tongue should tingle with tartness, then relax into every other note.

Toss the asparagus and snap peas right into the bowl, coating them so their colors shine even brighter. Then tumble in the radishes, green onions, and spinach—gently, so the leaves stay lush instead of limp. Last but not least, scatter roasted pistachios across the top. Give the whole thing a final toss, just enough to mix but not enough to bruise, and you’re ready to serve.