Asparagus Lentil Salad

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  • 1 bunch of asparagus, any color
  • 1 bunch of radishes
  • 2 C cooked lentils
  • 4oz feta
  • ½ C olive oil
  • ¼ C apple cider or wine vinegar
  1. Wash and dry the asparagus and radishes
  2. Shave the asparagus and radishes thinly
  3. Toss the lentils, shaved veggies, feta, olive oil and vinegar with a big pinch of salt and black pepper
  4. Taste and adjust seasoning as desired
  5. If bringing to work for lunch, layer the lentils, olive oil, vinegar, then feta and then veggies and simply shake to mix just before eating.

 

This recipe is featured in the post:

Green City Market, Chicago – May virtual csa