Lentil Asparagus Salad
By Lisa Villiarimo, Food Specialist

Ingredients:

Salad:
1 lb Asparagus, trimmed
3 cups cooked green lentils (1 1/4 cup dried)
2 carrots peeled into long strips (or grated)
1 1/2 cups baby arugula
1/4 cup chopped Italian parsley
1/4 cup chopped carrot top greens (optional)
1/4 cup chopped green onions

Dressing: 
1/4 cup lemon juice
1/4 cup olive oil (or coconut oil or avocado oil)
2 Tbsp coarse Dijon mustard
2 Tbsp smooth Dijon mustard
2 Tbsp apple cider vinegar
3/4 tsp kosher salt
1/2 tsp black pepper

Method:

Dressing:
Mix all ingredients in a small jar and shake vigorously to combine. 

Salad: 
Place dried lentils on a baking tray and sort through—look for any misshapen lentils, rocks or dirt. Place into colander and rinse well. Add lentils to pot with 4 cups of salted water. Cook for 18-20 minutes or until tender. Drain off excess water and set aside. 
Cut asparagus on the bias into 2 inch pieces. Prepare a bowl of ice water. Blanch asparagus in a large pot of boiling, salted water until crisp-tender, approximately 2 minutes. Drain and immediately place into bowl of ice water.
Drain asparagus and add to bowl with cooked lentils, carrots, arugula, parsley, carrot top greens & green onions.
Add dressing and mix to combine. Adjust seasonings to taste. ​