Step 1

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.

Step 2

In a large bowl, combine peas, leeks, zucchini, asparagus and herbs. In a bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.