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!