Description
A bright and nutritious Potato Asparagus Lentil Salad, tossed with feta, fresh herbs, and crunchy pistachios, all coated in a zesty Lemon Dijon Dressing. Perfect as a light lunch or a vibrant side dish, this salad balances the earthiness of potatoes and lentils with fresh asparagus and tangy lemon for a refreshing, satisfying meal.
Ingredients
Salad Ingredients
- 1 1/2 lbs baby potatoes or fingerling potatoes
- Kosher salt, for salting water
- 1 lb asparagus
- 15 oz can lentils, rinsed and drained
- 1/2 cup feta cheese
- 3 green onions, sliced
- 1/4 cup chopped fresh dill
- 3 tablespoons chopped parsley
- 1/4 cup chopped pistachios
- Kosher salt and black pepper, to taste
Dressing Ingredients
- 1/3 cup olive oil
- Zest of 1 small lemon
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 large garlic clove, minced
- Kosher salt and pepper, to taste
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of kosher salt, bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 17 to 22 minutes depending on size. Drain and let cool to room temperature, then cut into quarters.
- Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2 to 4 minutes until they become bright green and crisp-tender. Transfer immediately to a bowl of ice water to stop the cooking process. Drain well and cut into 1-inch pieces.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon zest, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the mixture is well combined and emulsified.
- Assemble the salad: In a large bowl, combine the cooled potatoes, blanched asparagus, rinsed lentils, feta cheese, sliced green onions, chopped dill, chopped parsley, and chopped pistachios.
- Dress and serve: Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning with additional salt and black pepper as needed. Serve the salad at room temperature or chilled according to preference.
Notes
- To save time, potatoes can be cooked a day in advance and refrigerated.
- Use fresh, firm asparagus for best texture.
- Rinsing canned lentils helps reduce sodium and enhances freshness.
- This salad enjoys great flavor after resting for 30 minutes to allow dressing absorption.
- To make it vegan, omit the feta or substitute with a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
