Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing
Simple salads are always a lifesaver when it comes to side dishes for Thanksgiving dinner. This salad is quick, easy, incredibly healthy and also happens to be vegan and gluten-free.
Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 4 servings
INGREDIENTS
For the Salad
1 head butter lettuce, washed, dried, and torn into bite-sized pieces
1 cup pea shoots
½ bunch radishes, tops removed, very thinly sliced
For the Lemony Tahini Dressing
1/3 cup tahini
2 Tbsp. extra virgin olive oil
Juice of 1 lemon
1 Tbsp. red wine vinegar
1 Tbsp. honey
1 clove garlic, minced
3-4 Tbsp. water, to thin
Salt and pepper to taste
DIRECTIONS
In a large bowl, toss together lettuce, pea shoots and radishes. In a medium bowl, whisk together all ingredients “for the lemony tahini dressing” using a handheld blender or a whisk, until smooth. Add more or less water if you prefer your salad dressing on the thicker/thinner side. Drizzle the dressing overtop of the salad and serve!
