Bright snap peas, sliced radishes, herbs, and a silky tahini dressing for a crisp, 15-minute 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 scallions (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
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)
# Steps:
01 - Trim the snap peas and slice them on the diagonal. Thinly slice the radishes and scallions. Combine the snap peas, radishes, scallions, mint and parsley in a large bowl.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil and maple syrup or honey. Add the minced garlic, salt and pepper, then whisk in cold water one tablespoon at a time until the mixture is smooth and pourable.
03 - Pour the dressing over the vegetables and toss gently until all pieces are evenly coated, using a folding motion to avoid bruising the herbs.
04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and finish with lemon zest if using.
05 - Serve immediately to preserve the salad's crisp texture and bright flavors; keep dressing separate if preparing ahead and toss just before serving.
