To a large pot of salted boiling water, add the Broccolini and simmer for 2 minutes. Add the green beans and asparagus, and simmer for another minute. Stir in the peas and snap peas; drain and immediately add the greens to a large bowl of ice water. Leave for 2 to 3 minutes before draining. Set aside.
Toast the almonds in a dry frying pan over medium heat for 5 to 7 minutes, stirring regularly, until golden brown and fragrant. Remove from the heat, let cool slightly, and then roughly chop.
Arrange the greens on a platter. Sprinkle over the toasted almonds, drizzle with the lemon juice and olive oil, and scatter the mint over the top. Serve immediately.
Add crumbled chevre (goat cheese) or feta cheese to the salad, if you like.