Summery Snow Pea Salad with Lemon Tahini Dressing

The beauty of this salad is that you can substitute whatever spring and summer veggies you want.  Don't have snow peas on hand?  Use asparagus instead!  If you would prefer arugula or radicchio - swap it out or add it to the spinach.  Whatever variation you prefer will surely be delicious.    

  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Ready-in: 20 minutes
  • 1 cup Snap Peas
  • 1 cup Snow Peas
  • 1 Handful Pea Shoots
  • 4 Radishes, thinly sliced
  • 8 ounce Spinach
  • 5 springs Mint, thinly sliced
  • 0.25 cup Organic Tahini
  • 0.25 cup Lemon Juice
  • 4 tablespoon Iced Water
  1. Trim and blanch snow and snap peas separately. Slice both thinly on the bias. Use a mandolin to slice the radishes.
  2. For the tahini sauce, whisk all of the remaining ingredients together in a bowl until smooth and creamy. Add salt and pepper to taste. Note: The sauce can be made up to a day in advance and kept refrigerated.
  3. Combine all vegetables in a bowl with the mint. Toss with the tahini dressing and serve!