asparagus lentils and edible flower salad in a bowl

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


  • 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}


  • 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.