Name: Orange Cumin Lentils Salad with Asparagus and Lettuce
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 200 g baby spinach; 150 g asparagus, trimmed and cut into 2-inch pieces; 100 g lettuce, shredded; 200 g cooked lentils (green or black); 50 ml olive oil; 30 ml fresh orange juice; 1 tsp ground cumin; to taste Salt and pepper; 10 g fresh dill, chopped; Lime wedges for serving; Sliced avocado (optional); Cherry tomatoes, halved (optional); Crumbled feta cheese (optional)

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Orange Cumin Lentils Salad with Asparagus and Lettuce

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Get ready to delight your taste buds with this refreshing Orange Cumin Lentils Salad. Picture a big, vibrant bowl overflowing with baby spinach, tender asparagus, and crisp lettuce, all beautifully topped with protein-packed lentils. The dish is tossed in a fragrant orange cumin dressing for a zesty twist, and finished off with a sprinkle of fresh dill and a lime wedge for that perfect citrus burst. It's a versatile salad that not only pleases the palate but also supports your nutrition during breastfeeding. Feel free to swap out ingredients based on what you have; this salad is all about flexibility!

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Prep Time 15

Cook Time 25

Total Time 50

Servings: 4

Course: Milk-Boosting Food Breastfeedi

Cuisine: Global Healthy

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g baby spinach
150 g asparagus, trimmed and cut into 2-inch pieces
100 g lettuce, shredded
200 g cooked lentils (green or black)
50 ml olive oil
30 ml fresh orange juice
1 tsp ground cumin
to taste Salt and pepper
10 g fresh dill, chopped
Lime wedges for serving
Sliced avocado optional
Cherry tomatoes, halved optional
Crumbled feta cheese optional

Equipment

Large salad bowl
Pot for cooking lentils
Chef's knife
Electric mixer or whisk
Grater (for zesting lime or orange)

Method

Prepare the lentils: If not already cooked, rinse and cook the lentils in a pot of boiling water for about 20 minutes or until tender. Drain and set aside to cool.
Blanch the asparagus: In a separate pot, bring salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until bright green but still crisp. Drain and immediately plunge into ice water to halt cooking.
Make the dressing: In a small bowl, combine olive oil, fresh orange juice, ground cumin, salt, and pepper. Whisk until well blended.
Assemble the salad: In a large salad bowl, combine baby spinach, cooked lentils, blanched asparagus, and shredded lettuce.
Dress the salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
Serve: Garnish with fresh dill and lime wedges.
Enjoy your fresh and nutritious salad immediately or allow it to rest for about 10 minutes to let the flavors meld.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 10gFat: 8gSodium: 50mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 4000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This Orange Cumin Lentils Salad is not only delicious but also incredibly adaptable! Feel free to include your favorite leafy greens or other veggies you have on hand. If you're looking to up the creaminess, consider adding sliced avocado or crumbled feta on top. Store any leftovers in an airtight container in the fridge for up to 2 days. Just give it a gentle toss before serving again! Enjoy experimenting and making this salad your own!

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Orange Cumin Lentils Salad with Asparagus and Lettuce