Sliced Sugar Snap Pea and Radish Salad
Peas and radishes are some of our favorite cool weather crops to use in the kitchen for good crunch. Enjoy this easy-to-make crisp and crunchy salad starring this unlikely duo.
¼ lb of snap peas, thinly sliced
4-5 small radishes, thinly sliced
¼ cup of mixed chopped herbs such as green onion, mint, cilantro, and/or parsley (save a small portion for garnish)
¼ cup tahini
¼ cup extra virgin olive oil
1 T fresh squeezed lime juice
Salt and pepper, to taste
In a small bowl whisk together the olive oil, tahini, and lime juice until smooth. Add salt and pepper to taste.
In a larger bowl, combine your sliced radishes, peas, and chopped herbs. Slowly add in dressing, gently stirring to coat your salad. If you don’t use all of the dressing, it can keep in the fridge in an airtight container for one week. Garnish with remaining chopped herbs and enjoy!