This Shaved Asparagus and Lentil Salad with Feta is everything you want from a hearty salad recipe! The lentils provide plant-based protein, while peppery arugula and shaved asparagus add freshness and crunch. A simple vinaigrette ties it all together, and the feta crumbles give the perfect finishing touch. It’s an easy yet elegant salad that works just as well for a light lunch as it does for a dinner party side.
Ingredients2 servings
- 1 lb asparagus
- 1 cup dry black lentils
- 2 oz arugula
- 2 oz feta, crumbled
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp dried thyme
Directions
1
In a pot combine lentils with enough water to cover by 1 inch. Bring to a boil then reduce heat and cook uncovered for 20 minutes, until al dente (firm, not mushy). Strain and rinse under cold water until cool then transfer to a bowl.
2
Trim woody ends from asparagus and discard. Hold asparagus spear on cutting board and use vegetable peeler to make long ribbons. Repeat until all asparagus is shaved.
3
In a bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, thyme, and salt and pepper to taste. Whisk until incorporated. Drizzle half of the dressing over lentils and toss to coat.
4
Divide lentils between two shallow bowls. Top with arugula, asparagus, and feta. Drizzle with remaining dressing.
Notes:
- Can remove the feta and swap out the honey for agave syrup to make this vegan
- Can remove the feta to make it dairy-free
Happy cooking 🥰 ☀️
