Prep time: 15 minutes
Total time: 30 minutes
3 tablespoons tahini
2 tablespoons red miso
kosher salt and freshly ground black pepper, to taste
2 ounces|56 grams chopped walnuts
1 English cucumber
2 ounces|60 grams crumbled feta
2 ounces|60 grams snap peas, thinly sliced on an angle
1 head iceberg lettuce, cored and cut into 1-inch pieces (about 12 ounces|350 grams)
1 whole avocado, halved, pitted, peeled, and cut into 1-inch pieces
½ bunch chives, cut into 1 ½-inch lengths
- In a large bowl, whisk together the tahini and miso with ¼ cup|60 ml water. Season with salt and pepper.
- Place the walnuts in a medium skillet over medium. Cook, tossing occasionally, until fragrant and toasted, 3 minutes. Transfer to the bowl with the dressing.
- Halve the cucumber lengthwise and, using a spoon, remove the seeds. Halve lengthwise again and cut into ½-inch pieces. Transfer to the bowl with the dressing along with the feta, snap peas, lettuce, and avocado. Toss to combine, then transfer to a serving bowl. Garnish with the chives to serve.
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