Simple Spring Salad With Crunchy Seeded Dressing

Author Notes

In my opinion, toasted seeds are one of the best hacks to improve any salad. Everything from slaws and grain salads to boxed mesclun mixes are made infinitely better with a handful of toasted seeds—especially if you toast them yourself (see note). Not only do they add texture, they also add a burst of nutty flavor and a bit of weight; this is always welcome when it comes to the more delicate greens, like the pea greens in this salad.

Instead of adding seeds directly to this salad, where they can fall to the bottom and be missed, I stir them into the dressing—this way, their irresistible crunch makes it into every mouthful. Here, toasted sunflower seeds, sesame seeds, and poppy seeds are combined in a bright and tangy vinaigrette along with a little tahini. The addition of tahini thickens the dressing ever so slightly which prevents the seeds from sinking and also adds a delicious, warm, nutty flavor.

When combined with the creamy avocado, crisp radish, carrot, cabbage, and delicate pea shoots, you have the perfect light, spring meal. In many parts of the country, pea shoots or pea greens are often the first sign of spring; their lovely, sweet, verdant flavor is a welcome addition to any meal. If you can’t find them, you could substitute them with another type of microgreen, baby spinach, or a mild watercress.

Note: For the best flavor, I thoroughly recommend toasting your own seeds. The quickest way is to use a large skillet. Warm the skillet (cast iron is great) over medium-low heat, add ½ to 1 cup seeds, reduce heat to low, and stir constantly until fragrant and golden. Remove seeds from the skillet immediately and cool on a plate. Store in an airtight container in the fridge for up to 3 weeks. It’s best to toast different types of seeds separately since each type requires different cooking times. —Amy Chaplin