Charred Spring Pea Salad with Lemon Tahini Dressing

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Spring has officially sprung and along with it comes peas. Peas are one of my favorite vegetables, as a child and an adult. I simply had to recreate a fresh and vibrant pea salad that shows off all of what spring has to offer. By charring half of the snap peas and steaming the other half it gives this salad depth of flavor and that great grill char teasing you for summer BBQ just around the corner. Charred and sweet peas are surrounded by crisp and spicy radishes, cool mint, subtle chives, and earthy dill. All this tossed in a creamy, bright and citrusy dressing is enough to make you welcome spring with open arms! This salad does best day of, but the dressing can be made a day in advance and stored in the refrigerator. Just be sure to give it a good whisk as some separation may occur. Remember, radishes are SCD compliant, but should only be tried after marked improvement. Happy spring, and happy salad making! 

                         

Charred Spring Pea Salad with Lemon Tahini Dressing

Serves 4
Prep: 15 min
Cooking: 10 min
Total: 25 min  
Beginner

Ingredients:

For the Salad: 

1 lb. sugar snap peas, fresh, divided 

1 Tbsp. olive oil, divided   

2 cups sweet peas, fresh or frozen 

½ tsp. salt

¼ tsp. pepper

1 Tbsp. chicken stock

1 cup radishes, sliced thin (7-8 each)  

1 Tbsp. dill, fresh and chopped 

2 Tbsp. mint, fresh and chopped 

1 Tbsp. chives, fresh and chopped
 

For the Dressing: 

¼ cup tahini 

¼ cup water

2 Tbsp. lemon juice, fresh 

2 tsp. honey 

1 tsp. toasted sesame oil

1 tsp. Dijon 

1 cloves of garlic, grated or finely minced

½ tsp. salt 

¼ tsp. pepper

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a small bowl whisk together all ingredients for dressing and set aside.
  3. Preheat your grill or grill pan over medium high heat.
  4. Toss half of the snap peas in half of the oil and grill for 2-3 minutes on each side, or until charred and cooked through, set aside.
  5. While charring, heat a medium pan over medium high heat and add remaining oil.
  6. Add in the remaining snap peas and sauté for 2-3 minutes. Then and in all the sweet peas along with the salt and pepper.
  7. Next, add in your stock and place a lid on top to steam vegetables for 4-5 minutes or until cooked through.
  8. Allow peas to cool for 5-10 minutes so they don’t wilt the herbs in the salad.
  9. In a large serving bowl add snap peas, sweet peas, radish, dill, mint, and chives.
  10. Toss to evenly distribute.
  11. Drizzle dressing over the salad and toss again.
  12. Serve immediately and enjoy!

                      

Nutrition Facts: 
Calories- 343 
Carbs- 40.3 g
Fat- 12.6 g
Protein- 15.1 g