Title
Asparagus and pea shoot salad
This salad is perfect for celebrating the fresh flavors of spring.
Serving Size
1 cup
Servings
4
Prep Time
10 min
Cook Time
30 min
Health Benefit
Ingredients
2 cups
1 tablespoon
1 cup
1/2 tablespoon
1/2 teaspoon
Directions
- Bring 2 quarts of water to a boil. Add lentils and reduce heat to a simmer. Cooked until lentils are cooked through but still retain a bit of bite, about 30 minutes. Drain and set aside.
- Trim the asparagus and cut into ½ inch pieces. Add ½ teaspoon of the olive oil to a frying pan over medium heat. Add the garlic and sauté until softened, about 1 minute. Add the asparagus pieces and sauté until tender, about 3 minutes. Remove from heat.
- Combine the lentils, asparagus, pea shoots, and green onions in a large salad bowl. In a separate, smaller bowl, whisk together the remaining olive oil, shallot, mustard, vinegar, and freshly ground black pepper. Toss the dressing with the lentil salad and serve.
- Handy Hint: If your asparagus stalks are thick, instead of trimming off most of the bottom, use a vegetable peeler to peel the ends of the spears away to remove any fibrous outer layers and trim only the roughest ends. The inner stalk is quite delicious.
Recipe Nutrition
Calories
112.6
Fat
3.7
Saturated fat
0.5
Polyunsaturated fat
0.4
Monounsaturated fat
2.5
Cholesterol
0
Sodium
131
Carbs
14.3
Fiber
5.2
Protein
5.9
