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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cook the lentils. Slice the asparagus and strawberries for both dishes. Whip up the dressings for each. Chop the almonds and roast in the oven. Toss each dish and serve together.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
