Cook the soya beans in a pan of boiling, salted water for 4 minutes, then add the asparagus and peas and cook for another couple of minutes.
Spray a small frying pan with some low calorie cooking spray and fry the bacon over a medium heat until crisp.
Mix the vinegar, lemon juice and zest and mustard together in a small bowl and season to taste.
Place the asparagus, soya beans and peas in a bowl. Add the bacon, avocado and spring onions. Stir in the dressing, check the seasoning and serve.