Lemony Chive Spring Salad
1 lb thin asparagus, I have always thought the thinner the better the taste!
1 tablespoon coarse salt
4 hard boiled eggs, grated using a microplane (perfect time to use leftover colored Easter eggs 😜)
4 cups baby spinach
2 cups baby Arugula
1 cup cooked lentils, you can boil your own or save a little time by using Trader Joe’s Steamed Lentils found in the refrigerated produce section
steemed and peeled baby beets, quartered (Trader Joe’s steamed & peeled baby beets save a lot of time and mess!)
1/2 cup sliced almonds
Lemony Chive Salad Dressing:
2/3 cup lemon juice 2/3 cup avocado oil 2 tablespoons finely chopped fresh chives
1. For the asparagus: Trim the (I like to feel the break happen naturally, but using a knife to cut works just as well).Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 1 tablespoon coarse salt, and add asparagus; boil until tender, 2 1/2 to 3 minutes. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
2. For the almonds: heat a small skillet to medium high heat. Add the sliced almonds to the skillet and toast for 3-4 minutes until golden brown. Remove and place in a small bowl to cool.
For the dressing: combine lemon juice, avocado oil and chives in a salad dressing carafe. Season with salt and pepper. Shake well to blend.
To assemble the salad:
1. Place spinach and arugula leaves in a medium bowl. Using tongs, toss leaves with Lemony Chive salad dressing one tablespoon at a time. Adding the dressing gradually will ensure you do not end up with soggy leaves. Place dressed spinach and arugula on a plate.
2. Tip the dressed spinach and arugula Witt lentils, asparagus, beets, egg and almonds. Enjoy!