Green Lentil, Grilled Asparagus and Poached Egg Salad [ 25 min ]
This salad is a true celebration of spring, with its vibrant green asparagus spears and perfectly poached eggs. The tender green lentils provide a hearty base, while a simple lemon vinaigrette adds a refreshing tang. This dish not only tantalizes the taste buds but is also brimming with nutrients, making it a wholesome choice for a quick and satisfying meal. Whether it’s a light lunch or an elegant appetizer, this salad showcases the beauty of simple, fresh ingredients. Ready in just 25 minutes, it’s a perfect addition to your weekly menu!
Ingrédients
- 1 cup green lentils, cooked
- 12 asparagus asparagus spears, ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 large eggs
- Salt and and pepper to taste
- 1/4 teaspoon chili flakes (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Toss the asparagus with 1 tablespoon of olive oil and grill for about 5-7 minutes, until tender and charred in spots. Allow to cool slightly, then cut into bite-sized pieces.
- In a large bowl, combine the cooked green lentils, grilled asparagus, remaining olive oil, lemon juice, fresh parsley, salt, and pepper. Toss well to combine and set aside.
- To poach the eggs, bring a pot of water to a gentle boil. Crack each egg into a small bowl or cup, and carefully slide each egg into the water. Poach for about 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk.
- Using a slotted spoon, carefully remove the poached eggs and drain on a paper towel.
- Divide the lentil and asparagus mixture among four plates and top each with a poached egg. Sprinkle with chili flakes if using.
- Serve immediately.
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 28gProtéines: 18gFat: 14gSucre: 3g
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