This Spring Lentil Salad with Asparagus and Burrata is a delightful combination of earthy lentils, vibrant asparagus, and creamy burrata cheese. Tossed in a simple balsamic vinaigrette and garnished with fresh basil, it's a perfect dish to celebrate the flavors of spring.
Ingredients: 1 cup green lentils, cooked and drained. 1 bunch fresh asparagus, trimmed and blanched. 1/2 cup cherry tomatoes, halved. 4 oz burrata cheese. 1/4 cup fresh basil leaves, chopped. 2 tbsp extra virgin olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.
Instructions: In a large bowl, combine the cooked green lentils, blanched asparagus, and cherry tomatoes. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Season with salt and pepper. Pour the dressing over the salad ingredients and toss to coat everything evenly. Gently tear the burrata cheese into pieces and scatter them over the salad. Sprinkle the chopped fresh basil on top. Serve immediately as a refreshing spring salad.
Prep Time: 15 minutes
Cook Time: 10 minutes
Rebecca Creek Farms
