Begin by washing and drying your vegetables thoroughly. Slice the zucchini into half-moons, making about 1/4-inch thick pieces. Trim the tough ends of the asparagus and slice each bundle into 1-inch pieces.

In a large skillet, pour in 2 tablespoons of avocado oil and place it over medium heat. Allow the oil to heat until it shimmers, which should take about 1-2 minutes.

Add the sliced zucchini and asparagus to the skillet, spreading them out in a single layer for even cooking. Sauté for about 5-7 minutes, stirring occasionally, until they become tender yet still vibrant.

While the vegetables are cooking, take a small bowl and whisk together 1/4 cup of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 tablespoon of white wine vinegar, and 1 tablespoon of honey. Add in 1 teaspoon of Dijon mustard, along with a pinch of salt and pepper, to taste.

Transfer the cooked zucchini and asparagus to a large mixing bowl. Add 1/3 cup of crumbled feta, 1/3 cup of crushed salted pistachios, and 2-4 tablespoons of freshly chopped dill. Gently toss these ingredients together.

Drizzle your dressing over the sautéed vegetable mixture in the bowl. Toss lightly to ensure the vegetables are coated without losing their crispness.

Serve the salad warm on a large platter or as a side dish. Enjoy your vibrant D sautéed Spring Vegetable Salad!