The really fun thing about this salad is that you never have to make the green tahini dressing the same way twice. Try making it with different combinations of the soft, leafy herbs listed here. I've yet to find a mix I haven't liked!
1watermelon radish, sliced paper thin, or ½ cup daikon radish slices
Fresh mint leaves, for garnish
Freshly ground black pepper
Green Tahini
1½cupsfresh parsley or cilantro
½cuptahini
¼cupfresh lemon juice
¼cupfresh tarragon, chives, dill, or mint
3tablespoonsextra-virgin olive oil
1teaspoonhoney or maple syrup
1garlic clove
½teaspoon sea salt
4 to 6tablespoonswater, plus more as needed
Instructions
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water. Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1-inch pieces and set aside.
In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and several grinds of pepper. Add the lentils and toss to coat. Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers, and radish slices.
Make the green tahini: In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons of the water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.
When you're ready to serve the salad, drizzle with the green tahini and garnish with mint leaves.