Green Salad

I got sidetracked just when I began my Arugula week. Instead, here's an impromptu spring salad with lightly blanched asparagus, green bean and defrosted frozen peas. Toss with baby spinach, thin slices of cucumber (I used Japanese mini cukes), chopped dill, a few glugs of olive oil, red wine vinegar, salt and pepper. And some generous splashes of lemon juice.