Arugula and Radish Salad with Lemon-Tahini Dressing
A vibrant, crisp salad featuring peppery arugula and delicate radishes, dressed in a bright, nutty lemon-tahini vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes blends arugula, radishes, fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups arugula
- 1/2 cup radishes
- 1/4 cup fresh parsley
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Whisk 2 tbsp lemon juice, 1 tbsp tahini, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth and emulsified.
- Step 2: In a large bowl, combine 3 cups arugula, 1/2 cup thinly sliced radishes, and 1/4 cup chopped parsley.
- Step 3: Pour the dressing over the salad and toss gently until all ingredients are evenly coated and the radishes are well distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arugula and Radish Salad with Lemon-Tahini Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Arugula and Radish Salad with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Arugula and Radish Salad with Lemon-Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arugula and Radish Salad with Lemon-Tahini Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arugula and Radish Salad with Lemon-Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
