Snap Pea & Arugula Salad with Mint Tahini Dressing

June 13, 2019 by Rebecca Ryan (Leave a Comment)

Snap Pea Arugula Salad

This snap pea, arugula and asparagus salad screams spring! There is nothing like fresh, in-season veggies and these three greens are the ultimate example. You cannot even compare the snap peas you will find at the farmers markets right now to the limp, flavorless ones you typically find in the supermarket so I urge you to find a local market before these are out of season! (In New Jersey, snap peas are typically in season from June-July.) I would also encourage you to seek out in-season asparagus as it is also a fairly short season and is delicious raw when it’s in season or on the grill. I am lucky that one of the organic stands and my local farmers market has beautiful arugula almost all throughout the growing season and its unique bite is often a nice change from other field greens.

The other element of this salad that screams spring is the herbed tahini dressing made with lime, mint and a hint of basil. Using tahini as a base for dressing can be a nice change from the typical oil and vinegar based dressings and is a creamy alternative to traditional Caesar dressing or ranch recipes. (This particular dressing recipe was adapted from the Naturally Nourished Cookbook.

Ingredients:

5 Cups of Arugula

1 Cup Snap Peas

3-5 Pieces of Asparagus

½ Cup of Toasted, Unsalted Pistachios

A bit of fresh basil and mint to garnish

(You could also add cucumbers, tomatoes, fennel)

Minty & Lime Tahini Dressing:

½ Cup Tahini

1 Cup Packed Mint Leaves

¼ Cup Fresh Lime Juice

1 Tablespoon Maple Syrup

2 Tablespoons Olive Oil

¾ Cup of Water (or more to thin out)

A Few Fresh Basil Leaves

A Good Pinch of Kosher salt

Instructions:

  • Cut the asparagus on a bias (diagonal) and place in a bowl with the arugula leaves.  Remove the stem that sticks out slightly from the snap pea (watch tutorial here). Then cut in half or thirds also on a bias.  Add to bowl with the arugula and asparagus and add any other veggies you have on hand such as cucumber, tomato, etc.
  • To make the dressing, add all ingredients to a small blender or in a bowl with a hand blender (the kind you might use for soup).
  • Add as much dressing as you like.  The dressing can be refrigerated for up to 4 days.  Tahini can thicken when it gets cold so thin out with some water, if needed.

Category: Appetizers, Dinner, Gluten Free, Lunch, Salads, Side Dishes, Vegan, Vegetarian

Comments

Leave a Comment