Crisp snap peas, sliced radishes, herbs, and a silky tahini-lemon dressing for a bright, light spring salad.
# Ingredient List:
→ Vegetables
01 - 7 oz snap peas, trimmed and halved on the diagonal (about 2 cups)
02 - 6–8 radishes, thinly sliced
03 - 2 spring onions (scallions), thinly sliced
04 - 1 cup fresh mint leaves, roughly chopped (packed, about 1.06 oz)
05 - 1 cup fresh parsley leaves, roughly chopped (packed, about 1.06 oz)
→ Tahini Dressing
06 - 3 tablespoons tahini
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1 tablespoon maple syrup or honey
10 - 2 tablespoons cold water (add more by 1 tbsp increments if needed)
11 - 1 clove garlic, finely minced
12 - 1/2 teaspoon fine salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Lemon zest, for garnish (optional)
# How to Make It:
01 - Trim snap peas and halve them on the diagonal. Thinly slice radishes and spring onions. Roughly chop mint and parsley. Combine all vegetables and herbs in a large salad bowl.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Gradually whisk in cold water, one tablespoon at a time, until the mixture is smooth and pourable; adjust seasoning to taste.
03 - Pour the dressing over the vegetables and toss gently with clean hands or salad servers until the snap peas, radishes, and herbs are evenly coated.
04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle toasted sesame seeds over the top and add lemon zest if using.
05 - Serve immediately for best texture and flavor. If preparing ahead, keep dressing and salad separate and combine just before serving.
