I started by adding the minced shallot, garlic, thyme, parsley, apple cider vinegar, Greek yogurt, and buttermilk into a jar. After sealing it tightly, I shook it well until smooth and creamy. Then I seasoned it with salt and freshly ground black pepper to balance the tangy flavors. The dressing should look silky and well blended before using.

Next, I washed and thoroughly dried the lettuce to keep it crisp. I sliced the radishes, grated the carrots, chopped the asparagus, and measured out the peas. Keeping everything fresh and evenly cut helps create a beautiful texture in every bite. I placed all the vegetables in a large salad bowl.

Finally, I poured the prepared dressing over the vegetables. I gently tossed everything together so the greens were evenly coated without becoming soggy. To finish, I added sprouts on top for a fresh presentation and served immediately for the best texture and flavor.