Ingredients
Scale
- 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
- 1/3 cup olive oil
- zest of 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 large garlic clove, minced
- kosher salt and pepper, to taste
Instructions
- Cook the potatoes in a large pot of salted cold water until fork-tender, about 17 to 22 minutes. Drain and cool, then cut into quarters.
- Blanch the asparagus in boiling salted water for 2 to 4 minutes until bright green. Transfer to ice water, drain, and cut into 1-inch pieces.
- For the dressing, whisk olive oil, lemon zest, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl until combined.
- Combine the potatoes, asparagus, lentils, feta cheese, green onions, dill, parsley, and pistachios in a large bowl.
- Pour the dressing over the salad, toss gently to coat, and season with extra salt and pepper before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, add more fresh herbs like basil or mint.
This salad can be served chilled or at room temperature, making it versatile for any occasion.
Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling, Blanching, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 8mg