Begin by washing the zucchini and asparagus thoroughly. Slice the zucchini into thin half-moons and trim the tough ends of the asparagus.

In a large skillet, heat 2 tablespoons of avocado oil over medium heat until shimmering but not smoking. Add the sliced zucchini and asparagus.

Sauté for 5-7 minutes, stirring occasionally, until the veggies are tender yet still have a slight crunch and are lightly browned.

Once the vegetables are sautéed to your liking, sprinkle in kosher salt and cracked black pepper to taste.

In a medium-sized bowl, whisk together the dressing ingredients until all are well combined.

In a large mixing bowl, gently combine the sautéed vegetables, crumbled feta, crushed pistachios, and dill.

Drizzle the dressing over the salad, toss lightly to ensure everything is evenly coated.

Transfer the salad onto a large platter or into individual serving bowls and enjoy warm or at room temperature.