Spring Chopped Salad with Asparagus and Lentils
This Spring Chopped Salad has tender roasted asparagus and broccolini chopped in bite sized pieces, then mixed with earthy lentils, crunchy pecans, fresh herbs and green onions. Then it's all tossed with a tangy lemon and dijon studded tahini dressing.
Ingredients
- 2 bunch baby broccoli
- 1 bunch large asparagus
- ½ bunch dino kale thick stems removed and chopped small
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 15 oz can lentils drained
- 4 tbsp fresh mint chopped
- 3 tbsp cilantro chopped
- ¼ cup pecans chopped
- 2 green onions white and green parts chopped
Dressing
- ¼ cup tahini
- 1 tbsp dijon mustard
- ¼ cup water
- 1 teaspoon garlic powder
- 1 lemon squeezed
- 1 tsp salt
- 1 tsp pure maple syrup
Instructions
- Preheat oven to 400
- To a sheet pan add asparagus and broccoli, drizzle with oil, season with salt and roast for 20 minutes until the asparagus is tender and the broccoli is charred on the edges. Once finished, let cool then chop in small pieces.
- Make the dressing in a bowl by whisking tahini, dijon, water, garlic powder, pure maple syrup, lemon and salt until smooth. Since tahini brands vary in thickness, you may add a little more water to thin it out.
- Add the kale to a large salad bowl then massage the kale with a little oil and a pinch of salt to tenderize the leaves
- Next add the roasted baby broccoli and asparagus, the lentils, the cilantro and mint, green onions and the pecans. Pour the dressing over the top and toss until well coated.
- Enjoy within 2-3 days for best taste and quality.
Nutrition
Calories: 367kcalCarbohydrates: 42gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 672mgPotassium: 821mgFiber: 15gSugar: 8gVitamin A: 2811IUVitamin C: 105mgCalcium: 166mgIron: 8mg
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