Green Goddess Lentil Salad - Recipe
Spring is finally here, and what better way to celebrate than with a fresh and healthy salad? This Green Goddess Lentil Salad is packed with nutritious ingredients and bursting with flavor. It's the perfect way to welcome the warmer weather and get your daily dose of greens.
This salad is a colorful medley of cooked asparagus, green beans, and carrots, all placed on a bed of crisp romaine lettuce. But the real star of the show is the beluga lentils, which add a hearty and satisfying element to the dish. Topped with boiled eggs and a drizzle of garlic and shallot infused olive oil, this salad is sure to please your taste buds and your body.
What makes this salad truly special is the combination of flavors and textures. The tender yet crisp vegetables provide a refreshing crunch, while the lentils add a rich and meaty texture. The boiled eggs offer a protein boost, and the chopped roasted almonds and sliced green onions provide a nutty and savory finish.
One of the best things about this salad is its versatility. It's perfect for a quick lunch or a light dinner, and it can easily be customized to suit your preferences. Add some crumbled feta cheese or sliced avocado for an extra burst of flavor, or swap out the vegetables for your favorites.
But no matter how you choose to enjoy this salad, one thing is for sure: it's a delicious and nutritious way to welcome the spring season. So go ahead, whip up a batch of Green Goddess Lentil Salad and savor the fresh and vibrant flavors of the season.
- 225g asparagus, trimmed and cut into 5cm pieces
- 225g green beans, trimmed
- 2 medium carrots, peeled and sliced
- 1 head of romaine lettuce (whole leaves look nice 😉)
- 240g cooked beluga lentils
- 2 boiled eggs, peeled and halved
- 60ml organic olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 30g roasted almonds, chopped
- 2 green onions, sliced
- Start by cooking the asparagus, green beans, and carrots separately in boiling salted water until they are tender but still crisp. Drain and set aside to cool.
- Arrange the chopped romaine lettuce in a large salad bowl.
- Add the cooled asparagus, green beans, and carrots on top of the lettuce.
- Add the cooked beluga lentils and halved boiled eggs on top of the vegetables.
- In a small skillet over medium heat, sauté the minced garlic and shallots in the organic olive oil until fragrant and lightly golden brown. Season with white pepper and salt to taste.
- Drizzle the garlic and shallot infused olive oil over the salad.
- Sprinkle the chopped roasted almonds and sliced green onions on top of the salad.
- Gently toss the salad to combine all the ingredients.
- Serve and enjoy!
This salad is not only healthy and delicious, but it's also easy to make and perfect for a quick lunch or a light dinner. Enjoy!