Prep the produce: Rinse the snap peas, radishes, cucumber, and herbs. Pat dry well so the dressing clings nicely.

Trim the snap peas: Snap off the stem ends and remove any tough strings. For extra tenderness, slice larger peas on the bias.

Optional quick-blanch: For a brighter color and slightly softer bite, blanch snap peas in salted boiling water for 45–60 seconds, then plunge into ice water. Drain and pat dry.

Slice the vegetables: Use a sharp knife or mandoline to slice radishes and cucumber thinly. Thin slices give a better crunch-to-dressing ratio.

Make the lemon dressing: In a small bowl, whisk together 3 tablespoons olive oil, the zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the grated garlic. Season with 1/2 teaspoon salt and a few grinds of pepper. Taste and adjust with more lemon or honey as needed.

Assemble the base: If using greens or cooked grains, spread them in a wide bowl or platter. Greens make it lighter; grains make it more filling.

Add the vegetables: Pile on snap peas, cucumbers, and radishes. Keep them in sections or toss lightly—your call.

Toss with dressing: Drizzle about two-thirds of the dressing and gently toss to coat. Reserve the rest for finishing.

Finish with toppings: Sprinkle chopped herbs, crumbled feta or toasted nuts, and add avocado slices if using. Drizzle the remaining dressing over the top.

Season and serve: Add a final pinch of salt and pepper. Serve immediately while everything is crisp and cold.