Radish and Snap Pea Salad with Lemony Tahini Dressing
Can you tell I am pining for Spring?!! Guys, this easy-to-make Radish and Snap Pea Salad with Lemony Tahini Dressing is like springtime in a bowl! If you too have had quite enough of the winter drear, I urge you to make this wonderful little salad asap and watch how it lifts you right up out of those doldrums!
First off, we’re using two very “springy” veggies—radishes and sugar snap peas. Bask in all that vibrant color!
And along with all that eye candy, both add a wonderful crunch to this simple little salad!
Now, let’s talk about the dressing, which comes together in a snap and is a bright mix of lemon and tahini—so, so good and so bright and refreshing!
Every bite is so full of flavor and makes you feel so good! I promise you’re going to love it!
Only 31 more days to go! Let the countdown begin…..
Radish and Snap Pea Salad with Lemony Tahini Dressing
Makes 4-5 servings
Ingredients
⅓ cup extra-virgin olive oil
⅓ cup tahini
The juice of 1 lemon
1 tablespoon sesame seeds
2 tablespoons water
½ pound snap peas, stringy parts removed and thinly sliced
7-8 radishes, thinly sliced
Large handful of parsley, finely chopped
Kosher salt and black pepper
The Recipe
1. Add the oil, tahini, lemon juice, sesame seeds and water to a large bowl and whisk to combine well. Add the snap peas, radishes and parsley and toss together. Taste and season with salt and pepper. Serve immediately or chill in an airtight container in the fridge for up to 5 days.
Enjoy!
Note: Recipe adapted from Food & Wine Magazine. I tinkered with proportions and techniques.
