Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely sliced red onion and sauté for about 15 minutes until golden brown and caramelized.

In a separate pot of boiling water, add the broad beans and cook for approximately 5 minutes until tender. Drain and let cool, then peel off outer skins.

To the skillet with onions, stir in the fresh peas and frozen edamame. Cook for an additional 3-5 minutes until peas are bright and tender.

Once ready, gently fold in the peeled broad beans, season with salt and pepper, and add fresh dill and rocket leaves.

In another pot, steam the baby potatoes for 10-15 minutes. Add trimmed green beans during the last 5 minutes.

Drain the baby potatoes and green beans once steamed. In a mixing bowl, combine with sliced red onion and rocket leaves.

Blanch fresh basil leaves for 30 seconds. Blend with parsley, extra virgin olive oil, apple cider vinegar, and garlic until smooth.

Pour the dressing over the cooled baby potatoes and green beans, tossing gently to coat. Adjust seasoning if needed.

Serve immediately or chill. Enjoy your vibrant salads!