Crisp snap peas, radishes, herbs, and a silky tahini-lemon dressing—ready in 15 minutes for a bright spring meal.
# What You'll Need:
→ Vegetables
01 - 7 oz (about 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 flat-leaf 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 garlic clove, 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)
# How to Cook:
01 - Trim snap peas and halve them on the diagonal. Thinly slice the radishes and spring onions. Combine snap peas, radishes, spring onions, chopped mint and parsley in a large salad bowl.
02 - In a medium mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt and black pepper. Add cold water one tablespoon at a time, whisking until the dressing is smooth and pourable.
03 - Pour the dressing over the prepared vegetables and toss gently with a whisk or salad spoons until all components are evenly coated.
04 - Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and, if using, lemon zest.
05 - Serve at once to preserve the crisp texture of the vegetables; if preparing ahead, keep dressing and salad separate until ready to serve.
