This healthy lentil salad is loaded with green vegetables and topped with a punchy dressing. It's absolutely delicious and perfect as a main or as a side with chicken or fish.
Cook the lentils in simmering water for 15-20 mins until tender.
Drain and dress with 1 tablespoon of the extra virgin olive oil and set aside.
In a blender combine the carrot, miso, ginger, garlic, vinegar, remaining extra virgin olive oil and chilli and blend until smooth, adding ¼- ⅓ cup of water to make a smooth dressing.
Blanch the asparagus until just tender then toss with the lentils and spinach and enough of the dressing to lightly coat the salad.
Top with the avocado and serve with extra dressing on the side.
½ cup black beluga, puy or green lentils
4 tablespoons extra virgin olive oil
1 large carrot, scrubbed and sliced
1 tablespoon white miso
3cm piece ginger, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons apple cider vinegar
1 small red chilli, de-seeded
2 large handfuls baby spinach leaves, washed
2 bunches asparagus (or use green beans if unavailable)
1 avocado, sliced