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    Home » SALADS

    Asparagus Salad with Potatoes and Lentils in a Lemon Vinaigrette

    May 27, 2021 36 Comments

    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.

    Jump to Recipe
    Asparagus and potato salad with lentils, mint and a lemon vinaigrette.

    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

    Steamer basket

    Whisk

    For the Meat/Fish Eaters at the Table: 

    Toss roasted salmon, shrimp or chicken into the salad.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle, and you'll also get my 5 Secrets to Fuss-Free Dinners.

    This post may contain affiliate links. The Wimpy Vegetarian participates in various affiliate programs, including Amazon. This means I earn money from qualifying purchases, which helps to support the cost of running this blog.

    Asparagus and potato salad with lentils, mint and a lemon vinaigrette.
    Print Recipe
    5 from 67 votes

    Asparagus, Potato, and Lentil Salad with Lemon Vinaigrette

    Springtime salad gently modified from this one on the Green Kitchen Stories, that's easily a meal. Be sure to use lentils that hold their shape well during cooking, and don't over-toss this salad. Otherwise the potatoes will begin to break up and become mushy. Cook time assumes you don't have cooked French green lentils on hand.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Salad Main Dish, Vegetarian Main Dish, Vegetarian Side Dish
    Cuisine: American
    Keyword: lentil salad, potato salad
    Servings: 6
    Calories: 429kcal
    Author: The Wimpy Vegetarian

    Equipment

    steamer basket
    whisk

    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. 

    Notes

    Use lentils that hold their shape well when cooked. Examples are French Green Lentils and Beluga Black Lentils.

    Nutrition

    Sodium: 652.7mg | Calcium: 77.7mg | Vitamin C: 35.3mg | Vitamin A: 836.1IU | Sugar: 4g | Fiber: 19.2g | Potassium: 554.5mg | Calories: 429kcal | Monounsaturated Fat: 13.3g | Polyunsaturated Fat: 2g | Saturated Fat: 2.6g | Fat: 18.9g | Protein: 17g | Carbohydrates: 48g | Iron: 6.5mg
    « Cauliflower Steaks + Lentil Salad
    Corn and Tomato Salad (15 minutes!) »

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    Reader Interactions

    Comments

    1. Rita

      May 07, 2018 at 11:47 am

      5 stars
      What percent acidity is the vinegar you use for the vinaigrette? There's quite a difference between 6 and 8 percent. o

      Reply
      • The Wimpy Vegetarian

        May 07, 2018 at 11:56 am

        5 stars
        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!!

        Reply
    2. Suzy

      May 08, 2018 at 10:40 am

      5 stars
      How many servings is this Susan? I'm guessing 4? Maybe I missed it? 🙁

      Reply
      • The Wimpy Vegetarian

        May 08, 2018 at 11:55 am

        5 stars
        More like 4 - 6. The potatoes make it heartier. I'll enter the information!! Thanks so much for your question 🙂

        Reply
        • Suzy

          May 08, 2018 at 11:59 am

          5 stars
          Thank you! Can't wait to try it! Just needed to know how much to reduce for the two of us! 🙂

          Reply
          • Suzy

            May 20, 2018 at 4:57 pm

            5 stars
            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! 🙂

            Reply
            • The Wimpy Vegetarian

              May 20, 2018 at 5:02 pm

              5 stars
              I’m so happy you liked it!!!! Thanks so much for letting me know!

              Reply
    3. Jessica Formicola

      May 10, 2018 at 11:49 am

      5 stars
      So much goodness in one bowl! And the lemon vinaigrette sounds amazing!

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 12:21 pm

        5 stars
        Thanks Jessica! I use the vinaigrette on everything!

        Reply
    4. Vicky

      May 10, 2018 at 12:33 pm

      5 stars
      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.

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:33 pm

        5 stars
        Thanks Vicky! There's definitely a range of mush-i-ness when they're cooked, and these two will do great in a salad!

        Reply
    5. Ann

      May 10, 2018 at 1:03 pm

      5 stars
      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 🙂

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:35 pm

        5 stars
        So you totally get the tentative northern spring! I keep telling myself it makes me appreciate summer all the more 🙂

        Reply
    6. Tania | Fit Foodie Nutter

      May 10, 2018 at 3:04 pm

      5 stars
      Such a beautiful looking salad - absolutely perfect for the summer times ahead!

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:35 pm

        5 stars
        Thanks Tania! Yes, I'm sure I'll make this one several times over the summer 🙂

        Reply
    7. Chichi

      May 10, 2018 at 5:18 pm

      5 stars
      This recipe will definitely get me trying asparagus. I haven’t tried it before. Can’t wait to give this recipe a shot. Thanks

      Reply
    8. Amy Smith

      May 11, 2018 at 2:57 pm

      5 stars
      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

      Reply
    9. megan @ MegUnprocessed

      May 18, 2018 at 1:33 pm

      5 stars
      I've got asparagus in the fridge now. I'm going to have to make this! Yum!

      Reply
      • The Wimpy Vegetarian

        May 18, 2018 at 10:14 pm

        5 stars
        Oh I hope you like it!!! If you make it, I'd love to hear how it goes!!

        Reply
    10. Liz

      May 27, 2021 at 4:22 am

      5 stars
      Now I wish I had picked up some lentils yesterday!! On my list now so I can make this fabulous potato salad!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:44 pm

        5 stars
        Thanks so much Liz!

        Reply
    11. Karen

      May 27, 2021 at 8:32 am

      5 stars
      Interesting take on thin versus thick asparagus. I've never given it any thought but that makes total sense.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:46 pm

        5 stars
        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.

        Reply
    12. Ansh

      May 27, 2021 at 10:25 am

      5 stars
      Gorgeous salad. Calls out to the spring to wake up and enjoy the sunshine! Great flavors!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:48 pm

        5 stars
        I completely agree. Asparagus to me, is so hopeful. Maybe because its wand harken spring.

        Reply
    13. Jane

      May 27, 2021 at 1:02 pm

      5 stars
      I absolutely love hearty vegetable salads, especially with citrus vinaigrettes. This is right up my alley!! So fresh and delicious!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:31 pm

        5 stars
        Thanks so much! Citrus vinaigrettes brighten everything!

        Reply
    14. Laura Kumin

      May 27, 2021 at 1:23 pm

      5 stars
      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.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:34 pm

        5 stars
        I hope you try it!!

        Reply
    15. Dorothy Reinhold

      May 27, 2021 at 6:07 pm

      5 stars
      Now this is my kind of salad. Great texture and the perfect blend of flavors in the dressing!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:36 pm

        5 stars
        Thanks so much! It's one of my favorites!

        Reply
    16. Barb | Creative Culinary

      June 04, 2021 at 11:33 am

      5 stars
      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.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:48 pm

        5 stars
        You have some time to make up for, girl! Grilled asparagus is fabulous!

        Reply
    17. Nicole Griffin

      June 17, 2021 at 3:48 pm

      This looks delicious. I have never tried asparagus with potatoes before. Can't wait to make it!

      Reply
      • The Wimpy Vegetarian

        June 19, 2021 at 1:13 pm

        5 stars
        Thanks so much! I hope you like it as much as we do!!

        Reply
    18. Chris David

      April 05, 2022 at 11:03 pm

      5 stars
      Really delicious recipe. I love it yummy!!!

      Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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