In this fresh spring salad, spicy radishes and crisp snap peas work together perfectly with a miso tahini dressing that dishes plenty of umami flavour. Full of colour, not only is this salad appealing to the eye, but its fresh crunchy texture and bright flavours will keep you coming back for more.
Sustainability cred
Organic peas and radishes can be grown sustainably without soil-depleting fertilizers. Peas fix nitrogen in the soil, and radishes can aerate soil. That means that, when rotated correctly, radishes can enhance soil health. The way we choose to eat these vegetables can also have an impact on reducing food waste.
Radish tops rule!
Don’t let radish tops languish in the fridge. Radish leaves can be blitzed into a spicy pesto with nuts, garlic, lemon juice, and a bit of Parmesan.
Endless versatility
After you’ve tried out a pesto, try wilting peppery-flavoured radish tops in a stir-fry. Likewise, young pea shoots and young leaves are also edible. Eating these vegetables when they’re in season means they take fewer resources to produce and, if sourced locally, can contribute to local economies.
Pea and Radish Salad with Miso Tahini Dressing
Ingredients
- 2 cups (500 mL) snap peas
- 2 cups (500 mL) sliced radishes
- 1 tsp (5 mL) white miso paste
- 1 tsp (5 mL) tahini
- 1 tsp (5 mL) tamari or low-sodium soy sauce
- 1 Tbsp (15 mL) rice wine vinegar
- 1/4 tsp (1 mL) honey
- 1 tsp (5 mL) sesame oil
- 2 Tbsp (30 mL) finely chopped chives
- 1 Tbsp (15 mL) chopped fresh mint
- 1 tsp (5 mL) black sesame seeds
Nutrition
Per serving:
- calories134
- protein6 g
- total fat5 g
- sat. fat1 g
- total carbohydrates17 g
- sugars3 g
- fibre7 g
- sodium307 mg
Directions
01
Trim peas and slice lengthwise through centre of the pod. Add to large bowl with sliced radishes.
02
For dressing, in small bowl, mix miso paste, tahini, tamari, vinegar, honey, and sesame oil.
03
Pour dressing over pea and radish mixture and combine. Sprinkle with chives and mint and toss. Tip salad into serving bowl and sprinkle with sesame seeds.
READ THIS NEXT
SEE MORE »
Hidden Greens Chocolate Shake
Whether serving for breakfast or after a hard workout, this “I-can’t-believe-it-has-greens” frosty smoothie hits all the nutritional and flavour high points. Yes, it does taste like dessert in a glass. If your dates are dry or stiff, it’s recommended to soak them in warm water for a few minutes before blending. If you want to go big on protein, you can blend in some of your favourite protein powder.
Golden Carrot Soup
When temperatures begin to climb, it’s good to know that soup need not be off the menu. Just serve it cold for a refreshing way to beat the heat. This vibrant Thai-flavoured carrot soup is a feast for the eyes and a smart way to spoon up some brain-benefitting nutrition. The soup may thicken in the refrigerator, so thin with additional liquid if needed. During the cooler months, this soup can be served warm for cozy comfort.
Salmon Cakes with Blueberry Sauce
These salmon cakes are adorable on their own, but the sweet-savoury blueberry sauce is what puts this weeknight-worthy meal over the top, so to speak. And in this age of rising food costs, it’s heartening to know that budget-friendly dishes like this one can be both nutritious and delicious. Consider serving with a side of roasted sweet potato or whole grain rice.
Carrot, Raspberry, and Olive Tartine
This lovely open-faced sandwich is at once earthy, bright, briny, and fruity. Combining garden-fresh carrots and raspberries not only provides a great flavour profile but also delivers a good dose of anti-inflammatory properties. Also, feel free to play around with the herbs in this recipe. Be inspired by the soft herbs growing in your garden to make this recipe your own. Herb appeal Culinary herbs can be generally categorized in one of two ways: hard or soft. Hard herbs are more durable plants with woody stalks and tough leaves and are generally added toward the beginning of a dish. Examples: rosemary, bay leaves, and thyme. Soft herbs are more delicate in texture and are generally added toward the end of cooking or as garnish. Examples: basil, parsley, dill, cilantro, and chives.