1 red onion, thinly sliced
1 pound green beans, trimmed and cut into 1-inch pieces
2 cups fresh or frozen peas
1 pound snap peas, trimmed and thinly sliced on the bias
Kosher salt
Ground pepper
1 cup Buttermilk Herb Dressing (see below), plus more as needed
Fresh chopped parsley or tarragon for garnish

1. Fill a small bowl with ice water. Place the onions in the water and let sit for 10 minutes. Drain, then set aside.

2. Fill a large bowl with ice water. Bring a large pot of water to a boil. Add the green beans and frozen peas and cook until bright green and crisp, about 2 minutes. Drain and immediately transfer to the ice water.

3. Dry the onions and green beans with a dishcloth. Place in a large serving bowl. Add the snap peas and season with salt and pepper. Drizzle with Buttermilk Herb Dressing and toss well to mix. Garnish with the fresh herbs and serve immediately.

Buttermilk Herb Dressing
This creamy, zippy dressing pairs perfectly with crunchy green vegetables. Makes 2 cups. 

¼ cup fresh dill
¼ cup fresh chives
3 Tbsp. fresh parsley
1 small shallot, minced
1 garlic clove, minced
¾ cup buttermilk
½ cup sour cream or Greek yogurt
¼ cup mayonnaise
¼ cup lemon juice, plus more if needed
1 tsp. Worcestershire sauce
Kosher salt
Ground pepper

1. Place the dill, chives and parsley on a cutting board. Finely chop. Transfer to a small bowl with the minced shallots and garlic. Stir to combine.

2. Whisk in the buttermilk, sour cream, mayonnaise, lemon juice and Worcestershire sauce until well blended. Season with salt and pepper. Taste and add more lemon juice, salt or pepper as needed.

3. Store the dressing in the refrigerator for up to 1 week.