A spring vegan asparagus salad, hearty enough for a meal, loaded with asparagus, potatoes, lentils, radishes, sugar snap peas, and mint - all dressed with a bright lemon vinaigrette.
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Spring wakes slowly here in the mountains. After relishing the explosion of spring for decades just outside San Francisco, I'm adjusting to a more tentative, gentle springing forth. I see four fuzzy buds one day on a bush when walking Paprika, and the next day another two gather up their nerve to join them. And then snow flurries dust those brave buds.
Regardless of the weather, my body begins to crave salads that balance the vegetables of spring with the hardiness of winter fare. Especially if they involve graceful asparagus wands.
Sure, they're available all year round, but come spring they are at their most tender. They can be harvested as early as February, but they're at their peak in April.
Ingredient Tips For Asparagus Salad
ASPARAGUS
The skinny asparagus we see in the stores is not asparagus that's been harvested before it matures. The spears are as mature as the fat specialty ones, but the plant they were harvested from is likely younger. There is some debate over which is more tender, but my experience is that the thinner ones are more fibrous than the fat ones.
Because they're often not as tender as fat asparagus, use slender asparagus within a day or two after purchasing them. Otherwise, they can begin to dry out, making them even tougher.
How to Prepare Asparagus
We can debate this, but I think asparagus is best lightly roasted. Although I acknowledge both slender and fat spears can be simmered in water, steamed, sautéed and even grilled.
Just break the spears in half (the bottom halves are typically more tough and stringy), toss with a little olive oil, and a light dusting of salt and pepper. Roast in the oven at 400˚F for 10 - 15 minutes, depending on the thickness.
LENTILS
For salads, use lentils that hold their shape well when cooked, and French Green Lentils is my #1 choice for salads. If you see Puy Green Lentils, it just means these are green lentils grown specifically in the Puy Region of France.
I should mention I'm also a fan of Black Beluga Lentils for salads. They are another great lentil that holds its shape.
For a full primer on lentils - how to cook the main kinds of lentils that are most frequently seen in markets, and the best ways to use them, check out this post.
POTATOES
The key to making the best potato salad is to use starchy potatoes for creamy, lusciousness. Therefore, I prefer to use Yukon Gold potatoes for this salad. But you can also use Russet potatoes if that's what you have on hand, although the texture will be affected.
Equipment Recommendations
For the Meat/Fish Eaters at the Table:
Toss roasted salmon, shrimp or chicken into the salad.
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Asparagus, Potato, and Lentil Salad with Lemon Vinaigrette
Equipment
Ingredients
Salad
- 1 ½ cups cooked French Green Lentils, or ¾ cup dry lentils
- 1 teaspoon kosher salt, or ½ teaspoon table salt
- 1 pound asparagus, trimmed
- 1 pound Yukon gold potatoes, unpeeled, cut into chunks
- 1 cup sugar snap peas, thinly sliced
- 5 - 6 radishes, trimmed and thinly sliced
- ¼ cup thinly sliced fresh mint
- ¼ teaspoon freshly ground black pepper
Lemon Vinaigrette
- ¼ cup white wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic paste, or minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
Instructions
- If you don't have them on hand, cook up the lentils while you make the rest of the salad. Bring salted water to a simmer, and ¾ cup dry lentils. The typical ration is 3 cups water for every cup of dry lentils. Follow the directions on the package for cooking them. French green lentils typically require a 40 - 45 minute simmer.
- Roast the asparagus in a 400˚F oven for 10 minutes, or until just tender. I use my toaster oven for this since it preheats so quickly. Slice into 1-inch pieces. Alternatively, you can steam the asparagus on the stovetop.
- Place a steamer basket in a medium pot, and add enough salted water to reach the bottom of the basket. Bring it to a boil, and reduce to a simmer. Add the potato chunks, cover the pot, and cook until tender when penetrated with a sharp knife (10 - 15 minutes depending on the size of the potato chunks). Remove and drain the water.
- Combine the sugar snap peas, radishes and mint in a large bowl. Add the potatoes, roasted asparagus and cooked lentils.
- Whisk together all of the Vinaigrette ingredients except the olive oil. Pour in the olive oil while continuing to whisk.
- Pour one-half of the vinaigrette over the salad and very gently toss, using a large metal spoon. Let sit for 10 minutes to absorb some of the dressing, and add additional dressing - according to your own preference just before serving.
Rita
What percent acidity is the vinegar you use for the vinaigrette? There's quite a difference between 6 and 8 percent. o
The Wimpy Vegetarian
Good point! There is a difference. I get mine from Filoli's where they steep their herbs in them. Unfortunately the bottle doesn't indicated a percentage. Sorry!!
Suzy
How many servings is this Susan? I'm guessing 4? Maybe I missed it? 🙁
The Wimpy Vegetarian
More like 4 - 6. The potatoes make it heartier. I'll enter the information!! Thanks so much for your question 🙂
Suzy
Thank you! Can't wait to try it! Just needed to know how much to reduce for the two of us! 🙂
Suzy
Finally got around to making this. It was great! I cut my potatoes and steamed them to keep them a bit firmer. Then I steamed the asparagus. Love the dressing! I think I found a new lunch favorite to tote to the office! 🙂
The Wimpy Vegetarian
I’m so happy you liked it!!!! Thanks so much for letting me know!
Jessica Formicola
So much goodness in one bowl! And the lemon vinaigrette sounds amazing!
The Wimpy Vegetarian
Thanks Jessica! I use the vinaigrette on everything!
Vicky
This would make a colorful side dish! Thanks for the tips on the kinds of lentils to use. I typically just use the lentils I have on hand, but I want to make sure they hold up well in the dish so I will check out the ones you suggested.
The Wimpy Vegetarian
Thanks Vicky! There's definitely a range of mush-i-ness when they're cooked, and these two will do great in a salad!
Ann
I love your perspective on spring, which is slow to come where I am in Eastern Canada too :). And love this twist on potato salad too! The flavor sound perfect to me 🙂
The Wimpy Vegetarian
So you totally get the tentative northern spring! I keep telling myself it makes me appreciate summer all the more 🙂
Tania | Fit Foodie Nutter
Such a beautiful looking salad - absolutely perfect for the summer times ahead!
The Wimpy Vegetarian
Thanks Tania! Yes, I'm sure I'll make this one several times over the summer 🙂
Chichi
This recipe will definitely get me trying asparagus. I haven’t tried it before. Can’t wait to give this recipe a shot. Thanks
Amy Smith
I just wanted to drop by and say that this recipe is awesome. I tried it yesterday and everyone at home loved it. In fact we ran out which has never happened before. Thank you so much for this recipe.
Amy Smith
Baltimore, MD
megan @ MegUnprocessed
I've got asparagus in the fridge now. I'm going to have to make this! Yum!
The Wimpy Vegetarian
Oh I hope you like it!!! If you make it, I'd love to hear how it goes!!
Liz
Now I wish I had picked up some lentils yesterday!! On my list now so I can make this fabulous potato salad!
The Wimpy Vegetarian
Thanks so much Liz!
Karen
Interesting take on thin versus thick asparagus. I've never given it any thought but that makes total sense.
The Wimpy Vegetarian
That's my experience, but I like all asparagus in truth. Someone at a party the other night said to enjoy asparagus while we can, because they're so irrigation intensive. And I do love these things, fat or thin.
Ansh
Gorgeous salad. Calls out to the spring to wake up and enjoy the sunshine! Great flavors!
The Wimpy Vegetarian
I completely agree. Asparagus to me, is so hopeful. Maybe because its wand harken spring.
Jane
I absolutely love hearty vegetable salads, especially with citrus vinaigrettes. This is right up my alley!! So fresh and delicious!
The Wimpy Vegetarian
Thanks so much! Citrus vinaigrettes brighten everything!
Laura Kumin
I just got some asparagus in my csa this week and this is the perfect way to use them. Can't wiat to try this salad.
The Wimpy Vegetarian
I hope you try it!!
Dorothy Reinhold
Now this is my kind of salad. Great texture and the perfect blend of flavors in the dressing!
The Wimpy Vegetarian
Thanks so much! It's one of my favorites!
Barb | Creative Culinary
After snubbing my nose at asparagus for years until adulthood, I have so many wasted moments to make up for and a salad like this would be at the top of my list.
I do like to grill my asparagus; I get the skinnier ones and they are done in 5 minutes...and I could usually sit down and eat an entire stalk for dinner; nothing else required!
Can't wait to try this...sound fantastic Susan.
The Wimpy Vegetarian
You have some time to make up for, girl! Grilled asparagus is fabulous!
Nicole Griffin
This looks delicious. I have never tried asparagus with potatoes before. Can't wait to make it!
The Wimpy Vegetarian
Thanks so much! I hope you like it as much as we do!!
Chris David
Really delicious recipe. I love it yummy!!!