Crisp snap peas, sliced radishes and herbs tossed in tangy tahini dressing for a bright, refreshing spring salad.
# What You'll Need:
→ Vegetables
01 - 2 cups snap peas, trimmed and halved on the diagonal
02 - 6–8 radishes, thinly sliced
03 - 2 spring onions, 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 to adjust consistency
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 - Zest of 1 lemon (optional)
# How To Make It:
01 - Trim snap peas, halve them on the diagonal, thinly slice radishes and spring onions, and combine with chopped mint and parsley 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 pepper; whisk in cold water one tablespoon at a time until the dressing is smooth and pourable.
03 - Pour the dressing over the prepared vegetables and toss gently with a spatula or salad servers until all components are evenly coated.
04 - Transfer the salad to a serving platter or individual bowls, scatter toasted sesame seeds over the top and finish with lemon zest if using.
05 - Serve immediately to preserve the vegetables' crispness; refrigerate dressing separately if preparing in advance.
