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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.
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 large or 4 small
Ingredients
lemon tahini dressing
- 1 lemon, juiced
- 1 tbsp roasted tahini
- 1 tbsp 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
- 1/4 C roasted & salted pistachios, roughly chopped
- 1/4 C finely chopped chives
Instructions
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Combine the dressing ingredients in a jar and shake well.
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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.
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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.
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To assemble, pile the arugula on a large serving platter. Top with peas, radishes, pistachios, and chives. Dress at the table right before serving!