Microgreens and Tomato Salad With Tahini Dressing

By Ashley Lonsdale

Updated October 20, 2025

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Ready In
20 min
Rating
5(12)
Comments
Read comments

There are weighty, chopped salads, and then there are delicate, tossed ones, such as this tangle of lacy pea shoots and sweet cherry tomatoes, ideal as a side, snack or light meal. Pea shoots are a type of microgreen, which refers to the tender greens of sprouted herb and vegetable plants. Any variety of microgreen is a good contender for use in this salad, which undergoes a gentle drizzle of a bright and light tahini dressing. Big handfuls of chopped herbs add to the levity, making this salad a great match for shrimp or some lovingly prepared beans.

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Ingredients

Yield:4 servings

  • 12 ounces cherry tomatoes or other small tomato variety, halved

  • 1 shallot, thinly sliced

  • 2 tablespoons fresh lime juice, divided

  • Salt and black pepper

  • 2 tablespoons tahini

  • 6 ounces pea shoots or other microgreens

  • 1 small bunch fresh cilantro, thick stems removed, chopped

  • 1 small bunch chives, cut into 1-inch lengths

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 172 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 780 milligrams sodium; 8 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the tomatoes, shallot and 1 tablespoon lime juice. Season with a generous sprinkle of salt and pepper and set aside. 

  2. Step 2

    In a medium bowl, whisk together the tahini, 1 tablespoon cold water and the remaining tablespoon lime juice. Season with salt and pepper to taste.

  3. Step 3

    Add the pea shoots, cilantro and chives to the bowl with the tomatoes. Drizzle in tahini dressing, gently tossing to coat. Taste and adjust seasoning with salt and more lime juice if required.

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5 out of 5
12 user ratings
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Comments

Laura F

Refreshing and bright salad! Decreased pea shoots to 4 oz as 6 oz seemed to be too much. Subbed basil for cilantro. Added an extra tablespoon of lime juice and water to thin out the tahini dressing so it could be drizzled. Suggest letting it sit for about 15 minutes before serving to let the flavors meld.

Laura F

Refreshing and bright salad! Decreased pea shoots to 4 oz as 6 oz seemed to be too much. Subbed basil for cilantro. Added an extra tablespoon of lime juice and water to thin out the tahini dressing so it could be drizzled. Suggest letting it sit for about 15 minutes before serving to let the flavors meld.

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