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Half-fill a medium saucepan with cold salted water and bring to a boil over medium-high heat.
Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking process and set the colour. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.
In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper and serve immediately.
Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer the dressing to a container, cover and refrigerate until ready to use.