Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

1 head butter lettuce, washed, dried, and torn into bite-sized pieces

1 cup pea shoots

½ bunch radishes, tops removed, very thinly sliced

 

1/3 cup tahini

2 T. extra virgin olive oil

Juice of 1 lemon

1 T. red wine vinegar

1 T. honey

1 clove garlic, minced

3-4 T. water, to thin

Salt and pepper to taste

 

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 over top of the salad and serve!