Snap Pea Radish Tahini Salad

Crisp snap peas and radishes with herbs in a lemony tahini dressing, topped with toasted sesame and bright lemon zest.

# What You'll Need:

→ Vegetables

01 - 2 cups snap peas (about 7 oz), 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 (about 1 oz)

05 - 1 cup fresh parsley leaves, roughly chopped (about 1 oz)

→ 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 loosen

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, for garnish)

# Directions:

01 - Trim the snap peas and halve them on the diagonal. Thinly slice radishes and spring onions. Combine snap peas, radishes, spring onions, chopped mint and parsley in a large salad bowl.

02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt and black pepper. Add the cold water one tablespoon at a time, whisking 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 the vegetables are evenly coated.

04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest if using.

05 - Serve at once to preserve the salad's crisp texture and fresh flavor.

# Expert Advice:

01 -

This tahini dressing coats every veggie with luscious, nutty flavor—like a secret drizzle you’ll want on everything.
It’s the kind of quick salad that looks fancy enough for guests but takes so little effort, you’ll end up making it just for yourself on a whim.

02 -

The first time I made this, I overdressed the salad and drowned out the veggies’ crunch—go slowly and toss as you drizzle.
Letting the radishes and peas sit in the dressing for more than ten minutes softens their edges but takes away their snap—so wait until just before serving to combine.

03 -