Steam the snow peas and asparagus spears for 2 minutes before plunging into cold water to stop cooking. Wash and dry the salad greens.
Lightly toast the almond slivers and set aside to cool.
Mix the asparagus and snow peas through the leaves on a platter. Top with with mango and avocado and shallots. Dress the salad with the summer dressing and sprinke the almond slivers over the top. Serve immediately.