Fresh vegetables tossed with Meyer lemon vinaigrette are about as summery as you can get!
In a small bowl, whisk the vinegar, lemon zest and juice, and Dijon; season with salt and pepper. Gradually whisk in the oil. Pour the vinaigrette into a jar. Cover and refrigerate.
At the Campsite
Let the vinaigrette sit out while you make the salad. Using a vegetable peeler, shave the zucchini and squash lengthwise into thin ribbons.
In a large bowl, mix the zucchini, squash, asparagus, carrot, snap peas, mint, and chives. Shake the vinaigrette and drizzle over the salad. Gently toss the salad until coated; season with salt and pepper. Top with the cheese and almonds.