Bring a large saucepan of water to the boil and cook the asparagus for 2 mins. Remove from water and then add in the peas and broad beans for 1 min. Drain well.
Combine asparagus, peas and broad beans in a bowl and mix lemon juice, zest, verjuice, olive oil and mint, mix well and season to taste.
Slice zucchinis into ribbons with a vegetable peeler or a mandolin. Add to the rest of the salad and gently toss.
Top with chia seeds and serve.