Summer Asparagus and Lentil Salad with Romesco Sauce
recipe

A refreshing summer salad combining seasonal asparagus, lentils, and a delicious romesco sauce. Perfect for lunch on warm days!
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 250 g green asparagus
- 200 g green lentils
- 1 avocado
- 1 red onion
- 100 g cherry tomatoes
- 50 g feta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Romesco Sauce:
- 1 red bell pepper
- 50 g almonds
- 1 garlic clove
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- Salt to taste

Instructions:

1. Cook the lentils according to the package instructions until tender. Drain and cool.
2. Boil the asparagus in water for about 3-4 minutes until slightly softened but still crisp. Drain and cool in cold water.
3. To prepare the romesco sauce, roast the bell pepper and almonds in a pan until they have a nice color. Blend all sauce ingredients in a food processor until smooth.
4. Cut the avocado, red onion, and cherry tomatoes into bite-sized pieces.
5. In a bowl, combine the lentils, asparagus, avocado, red onion, and cherry tomatoes. Add olive oil, salt, and pepper and mix well.
6. Serve the salad on a plate with romesco sauce and crumble feta cheese on top.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 12 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 8 g

Reviews: 3.4 (5882 reviews) ★★★★★ share