Snap Pea Radish Spring Salad (Printable)

Crisp snap peas, radishes and herbs with a lemon-tahini dressing for a bright, quick spring salad.

# What You Need:

→ Vegetables

01 - 7 oz snap peas (about 2 cups), 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 flat-leaf parsley, 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 (use maple for vegan; honey may be substituted)
10 - 2 tablespoons cold water, plus more as needed to adjust consistency
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), for garnish

# How-To Steps:

01 - Trim the snap peas and halve them on the diagonal. Thinly slice the radishes and spring onions. Place the snap peas, radishes, spring onions, chopped mint and chopped parsley in a large mixing bowl.
02 - In a medium bowl whisk together tahini, lemon juice, olive oil, maple syrup, 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 vegetables and fold gently with a spatula or salad servers until all components are evenly coated, taking care not to bruise the herbs.
04 - Transfer the dressed salad to a serving platter or individual bowls. Scatter toasted sesame seeds over the top and grate lemon zest if using.
05 - Serve immediately to preserve crispness and freshness. If preparing ahead, keep dressing and vegetables separate until ready to combine.

# Expert Advice:

01 -
  • You get that satisfying crisp snap with every bite, and the creamy tahini pulls everything together like a little kitchen secret.
  • Cuts right through heavy winter fare, and it’s quick enough to toss together even on those evenings when you’d rather be outside.
02 -
  • If you overdress the salad, the herbs wilt and everything gets soggy, so add dressing gradually and toss lightly.
  • Toasted sesame seeds sprinkled just before serving are key—they lose crunch if left too long.
03 -
  • Let the dressed salad sit for just two or three minutes—enough to meld flavors, but not so long it loses crunch.
  • If your tahini is very thick or bitter, add a pinch of salt and a splash more water, then taste until it’s just right.
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