Sugar Snap and Radish Salad

This is one of my favourite lunches to eat. I love the crunchiness of the sugar snaps and the radishes combined with the creaminess of the avocado and the saltiness of the dressing.

I like to make the dressing up in batches and I keep it in the fridge. Then each day I can decant a portion of the dressing out for my salad instead of having to make it every time. The dressing keeps well in the fridge and I've stored it for up to 5 days with it still remaining good.
Although my favourite id to have it with this salad the dressing can be used for regular salads too.
I always use Tamari soy sauce because it's richer and more balanced than normal soy sauce. It also has less gluten in it (and sometimes none). But you can use normal soy sauce if you'd rather.


Dressing:

2 tbsp sesame oil
2 tbsp Tamari (or plain) soy sauce
Splash of balsamic vinegar

Mix all the ingredients together. You may need to play with it a bit to get it just right for your taste.
You can multiply this up to get a stash to keep in the fridge for the week.

Salad Ingredients:

150g sugar snap peas
100g radishes, top and tailed and cut into chunks
1/2 avocado, cut into chunks
Teaspoon of sesame seeds
2 tbsp dressing

Chuck everything together and you're good to go!