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Lentils.org

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Lentil Asparagus Salad

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 4-6

Fresh, crisp asparagus, dill and plump lentils are tossed with toasted almonds and a refreshing lemon dressing in this bright, spring salad. With a recipe this easy you will have a game plan for any dinner party coming your way.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1/2 lb (250 g) asparagus, trimmed

    1 1/2 cups (375 mL) cooked green lentils

    1/2 cup (125 mL) toasted, sliced almonds

    3 Tbsp (45 mL) finely chopped fresh dill

    DRESSING:

    1-2 lemons, zest and juice

    1 tsp (5 mL) honey

    1/4 cup (60 mL) canola oil

    to taste, salt and pepper

Directions

  1. Blanch asparagus in a large pot of boiling, salted water until crisp-tender, approximately 1-2 minutes. Drain, rinse with cold water, and drain again. Cut asparagus into 1/2 inch pieces, sliced on a bias. Toss with lentils, almonds, and dill.
  2. For the dressing: whisk together lemon zest and juice, honey, oil, salt, and pepper.
  3. Toss dressing with the salad and serve.

Quick Tip: This salad can be made well in advance. For the best-looking green asparagus, keep the dressing separate until just before serving.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 310
  • Total Fat 21 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 23 g
  • Dietary Fibre 9 g
  • Sugar 5 g
  • Protein 11 g
  • Sodium 150 mg
  • Potassium 537 mg
  • Folate 144 mcg

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