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Recipes
Hearty Potato and Lentil Salad
4 servings
45 minutes total

Ingredients

  • Nonstick aluminum foil
  • 3 cups water
  • 1 lemon, for zest/juice
  • 8 oz fresh asparagus
  • ¼ bunch green onions
  • 1 Hass avocado
  • 24 oz baby (or fingerling) potatoes
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup sprouted lentils
  • ½ cup smoked sun-dried tomatoes
  • ½ cup fat-free feta cheese
  • 4 oz baby arugula
  • ¼ cup herb (or avocado) ranch dressing

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to a boil for lentils.
    2. Zest lemon (1 teaspoon), then juice (2 tablespoons). Cut asparagus into bite-size pieces, discarding tough root ends. Slice green onions. Halve avocado, discard pit, and slice flesh.
    3. Cut potatoes into bite-size pieces, toss with oil, salt, and pepper, and spread in single layer on baking sheet; bake 12 minutes.
    4. Meanwhile, add lentils to boiling water and cook 5 minutes. Remove from heat; cover and let stand 5 minutes, then drain and rinse with cold water.
    5. Add asparagus to baking sheet with potatoes; bake 12–14 minutes until potatoes are tender.
    6. Place lentils, onions, tomatoes, lemon zest, lemon juice, cheese, and arugula in large bowl. Stir potatoes and asparagus into bowl. Drizzle salad with dressing and top with avocado; serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 550mg, Total Carb 60g, Fiber 15g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 15%, Iron 30%, Potassium 35%