Lentil Asparagus Salad – Lentils.org

Lentil Asparagus Salad

  By lentilsorg  

January 30, 2017

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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.

  • Prep: 20 Minutes
  • Cook: 10 Minutes
  • 20 Minutes

    10 Minutes

    30 Minutes

  • Yields: 4-6


  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.


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


1-2 lemons, zest and juice

1 tsp (5 mL) honey

1/4 cup (60 mL) canola oil

to taste, salt and pepper


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium150 mg
Potassium537 mg
Protein11 g
Cholesterol0 mg
Sugar5 g
Total Fat21 g
Saturated Fat1.5 g
Total Carbohydrates23 g
Dietary Fiber9 g