1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |


  • 1/2 lb asparagus, trimmed
  • 1 1/2 cups cooked green lentils
  • 1/2 cup toasted, sliced almonds
  • 3 tbsp finely chopped fresh dill


  • 1-2 lemons, zest and juice
  • 1 tsp honey
  • 1/4 cup canola oil
  • salt and pepper to taste


Blanch asparagus in a large pot of boiling, salted water until crisp-tender, aprox. 1-2 minutes. Drain, rinse with cold water, and drain again. Cut asparagus into 1/2 inch pieces, sliced on a bias. Toss with lentils, almonds, and dill

For the dressing: whisk together lemon zest and juice, honey, oil, salt, and pepper.

Toss dressing with the salad and serve.

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