This salad was made with fresh out of the garden asparagus, radish, chive flowers, and dill. It is a perfect salad for an early summer picnic. Lentils hold up well after cooking and will travel to your destination easily.
If you have never eaten raw asparagus you will be surprised at how delicious it is. I like these julienne strips of asparagus in this particular salad. I used a tool by Zyliss and it cost under $10.00.
You could substitute with other kinds of lentils in this salad. These Belugas are particularly good and fun to try if you have never had them. Also some basil, possibly sliced red onion would be good. But then I like fresh sliced red onion in about every salad. If you were to ask my daughter she would say, "not too much onion!!"
This is what I had available in the garden.
Ingredients - (This salad is enough for two people)
1 1/8 Cup Water
1/2 Cup Organic Beluga Lentils
2 - 3 Asparagus Stalks Julienne (do not use tips)
1 Cup Sliced Radish
Several Sprigs Of Dill and/or Basil
5 Chive Flower Heads (can substitute with chopped onion or minced garlic)
Salt and Pepper To Taste
In a small saucepan with water, lentils, and a pinch of salt, bring to a boil. Reduce the heat and gently simmer for about 15-20 minutes or until tender. When lentils are done, drain and set aside to cool. ( you can make this salad with warm lentils)
Prepare all the salad ingredients and place in a large bowl, together with the cooled lentils.
Ingredients for dressing
3 Tablespoon Maple Syrup
3 Tablespoon Extra Virgin Olive Oil
3- 4 Teaspoon of Fresh Squeezed Lemon
Salt and Pepper to taste
Directions for salad dressing
Whisk together the ingredients for the dressing, add to the salad and toss until everything is well coated.
Enjoy this abundance bowl!