ASPARAGUS LENTIL SALAD WITH HEMP SEED OIL

Asparagus season is my favorite. And this asparagus salad has all my favorite things. The base is blanched local asparagus and hearty green lentils which I cook al dente, because there’s nothing worse than mushy lentils. It has a bright, earthy vinaigrette and it’s full of all that good for us hemp seed oil.

The rest of the salad is made up of aromatics, edible flowers and healthy fats. So it’s a naturally beautiful spring dish. Mint, dill and chives bring lots of flavor, and because the hemp seed oil is earthy it gives the vinaigrette a properly balanced base.

The vinaigrette is made of olive oil, white wine vinegar, pink Himalayan salt, black pepper, lemon juice and hemp seed oil so it’s both bright and earthy. This recipe is in partnership with Mountain Rose Herbs, and I love everything this company stands for.

Hemp seed oil benefits are amazing.

I love hemp seed oil drizzled on salad, vegetables, pasta, hummus, soup and pesto amongst other savory things. Hemp seed oil is highly digestible in its raw state, and it’s important to note that it should not be heated. It is also loaded with protein and essential amino acids.

Hemp seed oil benefits could include (but are not limited to) lowering inflammation, boosting immunity and improving brain health and function. So the benefits are amazing and extensive. Hemp seed oil also contains zero THC, CBD and is not psychoactive. It’s for pure culinary and health experimentation, and I highly recommend.

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Asparagus Lentil Salad with Hemp Seed Oil

This recipe can be made ahead of time and stored in an airtight container for a few days.

Keyword gluten-free, grain-free, nut-free, refined sugar-free, vegan

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup uncooked green lentils
• 3 cups filtered water
• 2 teaspoons fine sea salt
• 1 pound asparagus
• 1/2 cup mint, finely chopped
• 1/4 cup dill, finely chopped
• 2 tablespoons chives, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon lemon juice
• 2 teaspoons Hemp Seed Oil
• 1 teaspoon pink Himalayan salt more to taste
• 1/2 teaspoon black pepper more to taste
• violas to garnish {optional}

Instructions

• Over high heat, fill a large pot with the lentils, water and sea salt and bring to a boil. Cover, reduce heat and simmer for 25 minutes. Or until the lentils have reached your preferred doneness. 
• Drain and rinse the lentils with very cold water and set aside.
• Meanwhile, wash and cut the asparagus into 1-inch pieces. Return the lentil pot back to the stove with a few inches of water in it. Bring the water to a boil and drop in the asparagus. Cook for 2 minutes, drain and submerge the asparagus in an ice bath until they’ve reach a chilled temperature. 
• Drain and pat the asparagus dry. Combine them in a mixing bowl with the lentils, mint, dill and chives. 
• In a small bowl whisk together the olive oil, vinegar, lemon juice, hemp seed oil, pink salt and black pepper. Pour the vinaigrette over the salad ingredients and toss gently until well-combined. 
• Plate and serve with fresh foraged violas.

More hemp seed recipes you will love.

Green Smoothie Bowls with Mango and Hemp Seeds
Spring Allium Soup with Hemp Seed Dukkah
Beet Berry Smoothie Bowls with Hemp Seeds