A refreshing and healthy summer salad of cool lentils, blanched asparagus and balsamic-macerated strawberries for a vibrant and juicy punch. Vegan and vegetarian!
Summer Salad with Lentils, Asparagus and Macerated Strawberries
We’re here again… smack dab in that time of year – when it’s too hot to think and we always regret sitting on a leather surface whilst wearing shorts. When nobody wants to eat hot food or stand over the stove forever, it’s the time for quick, cool dishes. In enters this french-style lentil summer salad – it’s filling without being rich, cooling and relatively simple to put together.
Summer Salad with Lentils, Asparagus and Macerated Strawberries
Inspired by a cool salad I had in San Francisco last month, this dish marries creamy lentils with crunchy asparagus and macerated strawberries. The maceration process and addition of balsamic vinegar does something magical to one of my favorite summer fruits – they become even sweeter, even juicer even more vivid. They add a vibrant punch of color and flavor to this vegan & vegetarian cooling summer salad.
It’s easy to prepare and as it is served cold, it’s perfect for those dog days of summer. And finally for a glimpse of real life … after the pretty blog photos are done, we finally sit down to eat! Serve this salad with something creamy like yogurt (pictured below is a Persian-style tzatziki with crackers) for a light and balanced meal.
Summer Salad with Lentils, Asparagus and Macerated Strawberries served with Persian-style tzatziki and crackers
- ½ cup lentils
- 1 lb asparagus, washed and cut into 1-inch chunks
- 1 lb strawberries, washed, trimmed and halved
- 1 clove garlic, minced
- 1 lemon
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- Salt
- Pepper
- In a small bowl, toss strawberries with balsamic vinegar and brown sugar - set aside for 1-2 hours and allow them to macerate.
- Place lentils in a shallow pan with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon turmeric and garlic. Cover with an inch of water and simmer on medium heat for 30 minutes.
- While lentils are cooking, bring a pot of salted water to a boil. Blanch your asparagus for 2 minutes then immediately submerge in cold or ice-water. Set aside.
- Once lentils are soft and most of the liquids are absorbed, remove from heat and drain. Allow to cool.
- When all the components are cool and ready, toss them together gently, avoiding bruising the strawberries or crushing the now soft lentils.
- Add salt and pepper to taste, dress with fresh lemon juice and serve!
This ounds great, Ahu! Hope you are staying cool! I loved your comment about sitting on leather in shorts; my similar memory was the NYC subway in shorts. I can hear the sound of standing up to thus day!
This looks totally refreshing! We had a few steaming hot days last week and all I wanted for the dinner was just ice pops and salads.
This is beautiful. I love your recipes and the blog.
Thank you so much Shella!