Trim woody ends of asparagus and slice diagonally into bite-sized pieces.
Remove strings from snap peas, if needed. Thinly slice radishes on a mandolin or with a sharp knife.
In a small pan, lightly toast pistachios until fragrant. Set aside.
In a large mixing bowl, toss baby spinach, asparagus, snap peas, radishes, and green onions.
In a separate small bowl, whisk lemon zest, lemon juice, garlic, olive oil, Dijon mustard, honey, salt, and pepper.
Pour dressing over the salad. Toss gently to coat. Top with toasted pistachios before serving.