By lentilsorg Salad
January 30, 2017
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.
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