Here's a bright, cheery, and simple summer salad for ya!
I really love the microgreen baby arugula but if you can't find it plain ol' arugula will also do. The peppery taste combines great with fresh peas, radish, chives, and crunchy roasted pistachios. If you're looking for some other ideas check out the video below for 2 more easy summer salads or keep scrolling for this recipe.
** makes 2 large or 4 small servings
lemon tahini dressing:
juice of 1 lemon
1 tbsp roasted tahini
1 tbsp maple syrup
pinch salt & pepper
6 C baby argulua
1 C spring peas or frozen peas (thawed in water)
5 to 6 radishes, thinly sliced on a mandolin
1/4 C pistachios, roughly chopped
1/4 C finely chopped chives
Combine the dressing ingredients in a jar and shake well.
If you're using frozen peas let them sit in a bowl of water to thaw. Then drain well and pat dry before putting on the salad.
Because everything is so delicate in this salad I assembled it all right on a large plate and then dressed it just before eating so nothing got too wilted or soggy.
To assemble, pile the arugula on a large serving platter. Top with peas, radishes, pistachios, and chives. Dress at the table right before serving!