Asparagus and courgette salad with lentils and mint

This asparagus salad is vibrant, fresh and full of Spring flavours.

Asparagus and courgette salad with lentils and mint
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
TIME TO MAKE30 - 45 mins
MEAL TYPELunch

Watch our video to see how to make the recipe

Method

  • Bring a pot of water to a boil
  • Place asparagus in boiling water and blanch for approximately 1 minute
  • Drain and place in cold water to cool quickly
  • When cold, drain again
  • Place cooled asparagus and remaining ingredients in a large bowl and mix to combine
  • Serve immediately or refrigerate for up to 2 days.

Tip

This salad can easily be made ahead of time and kept in the fridge for up to 2 days before serving. Generally, salads without leaves keep longer than those with leaves.

  • 1 bunch 
    asparagus, trimmed and cut into 3 pieces per stalk
  • courgette, sliced thinly in ribbons
  • radishes, sliced thinly
  • 2 tbsp
    shredded mint
  • 1 can 
    lentils, drained and rinsed
  • 1 tbsp
    olive oil
  • 2 tbsp
    lemon juice
  • 1 tbsp
    lemon zest
Per serve
  • Energy
    289kJ
  • Total Fat
    3.7g
  • Saturated Fat
    0.6g
  • Total Carbohydrate
    5.9g
  • Sugars
    1.6g
  • Dietary Fibre
    1.8g
  • Protein
    3.3g
  • Sodium
    37mg