Snap Pea Radish Spring Salad

# Components:

→ Vegetables

01 - 1 1/4 cups snap peas, trimmed and halved on the diagonal

02 - 6–8 radishes, thinly sliced

03 - 2 spring onions (scallions), 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 garlic clove, 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)

# Method:

01 - Trim snap peas and halve on the diagonal, thinly slice radishes and spring onions; place all vegetables in a large mixing bowl with the chopped mint and parsley.

02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt and pepper; add cold water one tablespoon at a time, whisking until the mixture is smooth and pourable.

03 - Pour the dressing over the vegetables and fold gently with a spatula or salad tongs until all components are evenly coated.

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

05 - Present immediately to preserve crisp texture and bright flavors; if preparing ahead, reserve dressing separately and combine just before serving.

# Expert Advice:

01 -

This is the kind of salad you crave on a warm afternoon when you want something crisp, colorful, and fast.
The tahini dressing is so good you'll want to save extra for dipping raw veggies later.

02 -

I once tried to dress the salad hours in advance, and ended up with wilted greens and sad peas—the veggies need their freshness.
Adding water to the tahini dressing little by little is key; pour it all at once and you’ll get a watery mess instead of a silky sauce.

03 -