Spring lentil salad

October 25, 2010

A healthy lunch or accompaniment to chicken or lamb, this salad can be substituted with pretty much anything seasonal and tastes very virtuous! You could use flat leaf parsley instead of coriander, almonds instead of cashews, tamari instead of vinegar. Up to you!

Serves 2-3 for lunch or 4 as accompaniment


1 tin lentils, drained
1/2 bunch English spinach, washed well
1/2 bunch asparagus, cut into 2-3cm pieces
1/2 avocado, chopped roughly
2 celery stalks, chopped roughly
Large handful of coriander, chopped roughly
Large handful cashew nuts
Cider vinegar (or wine vinegar)
Olive oil
Salt and pepper

Blanch asparagus for approx 2 minutes until just cooked. Drain and poor into ice water to maintain crunch and colour.

Add lentils, spinach, asparagus, avocado, celery, coriander and cashews to a bowl. Drizzle with olive oil and a few splashes of vinegar. Season with s&p and toss to mix everything through.


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