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