Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.
Bring large saucepan of salted water to boil. Add snow peas; cook 2 minutes or until tender-crisp. Transfer snow peas with slotted spoon to bowl of ice water to stop cooking. Return water in saucepan to boil. Add asparagus; cook 2 minutes or until tender. Transfer to ice water with slotted spoon. Drain well. Pat dry with paper towels
Place cooked vegetables, peas, radishes, mint and 1 tablespoon of the toasted sesame seed in large bowl; toss well
Mix oil, lemon juice, coriander, garlic powder and sea salt in small bowl with wire whisk until well blended. Pour over vegetable mixture; toss to coat well. Garnish with remaining 1 tablespoon toasted sesame seed