1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy
1 small red onion, diced
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1/4 cup chopped snap peas
1/4 cup chopped capers
1 1/4 cups chopped raw or lightly steamed baby asparagus
1 tsp lemon zest
1/2 cups kalamata olives
1/4 chopped fresh mint or dill
Dressing
1 tbsp lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1/3 cup honey or agave
1 tsp Dijon mustard
salt to taste
pepper to taste
top the salad with toasted seeds
Method
Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves.
Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy!
Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two!
Photo Gallery
I hope you love this ultra-delicious delicious and protein-packed salad!
