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Potato-Asparagus-Lentil-Salad-with-Lemon-Dijon-Dressing-Recipe

Potato Asparagus Lentil Salad with Lemon Dijon Dressing

This Potato Asparagus Lentil Salad with Lemon Dijon Dressing is bursting with flavor and freshness. Perfect for a quick, healthy dinner or a refreshing side, it combines tender potatoes, crisp asparagus, and hearty lentils, all brought together by a zesty lemon dijon dressing. It’s an easy, satisfying dish that food lovers will adore!

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 lbs baby potatoes or fingerling potatoes
  • kosher salt, for salting water
  • 1 lb asparagus
  • 15 oz can lentils, rinsed and drained
  • 1/2 cup feta cheese
  • 3 green onions, sliced
  • 1/4 cup chopped fresh dill
  • 3 tablespoons chopped parsley
  • 1/4 cup chopped pistachios
  • kosher salt and black pepper, to taste
  • 1/3 cup olive oil
  • zest of 1 small lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1 large garlic clove, minced
  • kosher salt and pepper, to taste

Instructions

  1. Cook the potatoes by covering them with cold water in a large pot.
  2. Add kosher salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork-tender, about 17 to 22 minutes. Drain and cool before cutting into quarters.
  3. Blanch the asparagus in salted boiling water for 2 to 4 minutes until bright green and tender. Transfer to ice water to stop cooking, then drain and chop into 1-inch pieces.
  4. Make the dressing by whisking together olive oil, lemon zest, lemon juice, red wine vinegar, dijon mustard, honey, minced garlic, salt, and pepper in a bowl or jar.
  5. Assemble the salad in a large bowl with potatoes, asparagus, lentils, feta cheese, green onions, dill, parsley, and pistachios.
  6. Pour the dressing over the salad and gently toss to coat evenly. Season with additional salt and black pepper as needed. Serve at room temperature or chilled.

Notes

For added flavor, allow the salad to chill for at least 30 minutes before serving.
Feel free to substitute feta cheese with a non-dairy option for a vegan version.
This salad is perfect for meal prep; it keeps well in the fridge for up to 3 days.

  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Boiling, Blanching, Whisking, Tossing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 10mg

Find it online: https://www.donecook.com/potato-asparagus-lentil-salad-with-lemon-dijon-dressing/