This Lentil Salad with Asparagus and Radish is a perfect light meal for spring. Serve it to any guest because it is vegan, gluten free, and paleo!
Author: Alison's Allspice
Recipe type: Entree
Serves: 3 servings
Ingredients
1 cup dry lentils
1½ cups asparagus, cut into 1 inch pieces (from 15-20 trimmed stems)
1 cup green peas (frozen, thawed)
½ cup radishes, diced, sliced, or both
Juice of 1 lemon (about 2 TBS)
1 TBS olive oil
2 cloves garlic, minced
1 tsp Dijon mustard
½ tsp pink sea salt
½ tsp black pepper
¼ tsp ground coriander
¼ tsp onion powder
2 TBS minced fresh parsley
1½ cups torn lettuce, optional
¼ cup salted roasted almonds, chopped
Instructions
In a medium pot, cover rinsed lentils with water. Bring to a boil and simmer 15 minutes, or until just tender. Do not over cook the lentils or the salad will be mushy. Meanwhile, prep all your vegetables.
Preheat a steaming basket in a pot over water. When boiling, steam asparagus for 2 minutes. Remove basket from the pot.
In a bowl, whisk together lemon juice through onion powder. Set aside.
When the lentils are cooked, rinse under cold water to reduce the temperature. Combine cooled lentils with steamed asparagus, radishes, peas, dressing, and fresh parsley.
If using the lettuce, evenly spread it across 3 plates. Top each with ⅓ of the lentil salad. If no using the lettuce, divide the lentil salad among 3 bowls. Garnish each serving with almonds.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-salad-asparagus-radish/