Preheat the oven to 400 degrees. While the oven preheats, bring a large pot of water to boil, set a large bowl of ice water by your sink, and get a colander/strainer ready. Once the water comes to a boil, add a large pinch of salt followed by the sliced snap peas, and asparagus. If your edamame is frozen, add it as well. Cook for just 2-3 minutes until the asparagus and snap peas are vibrant green. Drain the veggies into the colander then immediately place in the ice water.

Add the torn bread to a large rimmed baking sheet. Drizzle with the 2 tablespoons of olive oil and season with a couple of pinches of salt. Toss to coat the bread in the olive oil. Add another drizzle of olive oil if the bread seems dry. Bake the croutons in the preheated 400 degree oven for 18-20 minutes until crisp and beginning to turn golden, tossing halfway through. Set aside to cool.

While the croutons bake, drain the veggies in the bowl of ice water then pat them dry. Add them to a large bowl or platter. If you’re using fresh edamame, add it to the bowl along with the sliced cucumber, sliced radish, chopped herbs, and crumbled feta.

Make the dressing – add the lemon juice and zest to a small bowl followed by the olive oil, garlic powder, Dijon mustard, honey, and a pinch or two of salt. Whisk until smooth then taste and add more salt if needed.

Add the cooled croutons to the bowl with the veggies then drizzle the dressing over the top. Toss well, then taste and add more salt if needed to season. Serve and enjoy immediately!