arugula salad with peas and pistachios
This salad is bright, fresh, and crunchy. It’s a little peppery from baby arugula and radishes, and it all ties together with green peas and pistachios.
Servings 2 large or 4 small
Ingredients
lemon tahini dressing
- 1 lemon, juiced
- 1 tablespoon roasted tahini
- 1 tablespoon maple syrup
- pinch sea salt & ground black pepper
salad
- 6 C baby argulua
- 1 C spring peas or frozen peas, thawed in water
- 5 to 6 radishes, thinly sliced on a mandolin
- ¼ C roasted & salted pistachios, roughly chopped
- ¼ C finely chopped chives
Instructions
- 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!
