Crisp snap peas, radishes, herbs and a silky tahini dressing—ready in 15 minutes for a bright, light lunch.
# Ingredients List:
→ Vegetables
01 - 2 cups snap peas, trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 spring onions (scallions), thinly sliced
04 - 1 cup fresh mint leaves, roughly chopped
05 - 1 cup fresh parsley leaves, roughly chopped
→ 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, plus more as needed
11 - 1 clove garlic, finely minced
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Zest of 1 lemon (optional)
# Directions:
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 mixing bowl.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper until combined. Gradually whisk in cold water, one tablespoon at a time, until the dressing is smooth and pourable.
03 - Pour the dressing over the vegetables and toss gently with a large spoon or salad tongs until all components are evenly coated, taking care not to bruise the herbs.
04 - Transfer the dressed salad to a serving platter or divide among individual bowls. Scatter toasted sesame seeds over the top and finish with lemon zest if using.
05 - Serve immediately for best texture and flavor. If preparing ahead, store dressing separately and combine just before serving to preserve crunch.
