Vegan Lentil Salad with Green Asparagus, Cucumber and Chives 🌱

Do you shop your groceries in a store or do you prefer to order online? Most of the time, I order online, even though I usually miss the local produce. With MagicTomato that has changed. And as a bonus, the local produce is available in ecological quality and is delivered within the day. What more could one ask for?

Lentil salad: Soak green lentils and simmer them in salted water until tender. Allow them to cool. Finely dice green asparagus stems (save the tips for later) and blanch them. Combine the lentils and asparagus with finely diced cucumber and finely chopped chives. Season with a dressing consisting of sweet mustard, soy yoghurt, lemon juice, fleur de sel and black pepper.

Lentil mash: Soak green lentils and simmer them in salted water until mushy. Further mash with a fork.

Chive mousse: Finely blend a bunch of chives with 3 tbsp olive oil and 2 tbsp white aceto balsamico. Season with fleur de sel and add 1 tsp locust bean gum. Allow to thicken.

Salted cucumber: Thinly slice cucumber lengthwise. Cover with salt and allow to soften. Rinse and then roll the slices together.

Fried asparagus tips: Split the asparagus tips and fry them in olive oil. Season with fleur de sel.

Assembly: Start with three spoon swooshes of chive mousse. Add quenelles of lentil mash and heaps of salad onto the swooshes. Decorate with asparagus tips and white forget-me-not blossom.

The ingredients for this vegan lentil salad were provided by MagicTomato.


One Comment Add yours

  1. Laci says:

    This looks beautiful and sounds delicious!


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