Using a medium saucepan filled with water, place on the stove over medium-high heat and bring to a rapid boil
Blanch the green beans for 4 minutes, then add the peas and broccoli
After 30 seconds, scoop all the vegetables out and into an ice water bath to stop the cooking. Vegetables should be bright and green.
Drain, dry, and place in a large bowl
In a small mixing bowl, combine the shallot, dijon, red wine vinegar, grated lemon zest, and tarragon.
Whisk together while slowly adding the EVO to emulsify.
Salt and Pepper to taste
Pour the vinaigrette over the vegetables and gently toss to combine
Top with chopped avocado. Season to taste.