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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. 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.
  3. Make the dressing: In a small bowl, combine olive oil, fresh orange juice, ground cumin, salt, and pepper. Whisk until well blended.
  4. Assemble the salad: In a large salad bowl, combine baby spinach, cooked lentils, blanched asparagus, and shredded lettuce.
  5. Dress the salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
  6. Serve: Garnish with fresh dill and lime wedges.
  7. 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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