pavasara salāti // spring salad

pavasara salāti // spring salad


I love to eat greens all year round and especially in spring and summer, so a quick salad is a no brainer for me. If I will have those extra five minutes I will try to warm up and brown my veggies and add some previously made lentils to have some substance. I also always add lemon to my salad in any form, this time I browned it with rest of the veggies (I also like to shave the lemon skin, adds an interesting tanginess). Read more to know how this particular bowl was made. And I would love to know what are your go to recipes in spring? 



I used:
handful of green leaves, I had spinach and some leaves from our greenhouse
3 asparagus, cut into pieces
6 radishes, halved
half lemon, sliced
butter
1 egg, boiled
3/4 cups lentil boiled in broth and cooled
olive oil
balsamic vinegar
salt, pepper

1. Make the lentils and boil the egg. When ready let them cool down.
2. Melt butter in a pan and add asparagus, radishes and lemon. Let them  sauté without disturbing to brown them a little. It took me around 5-7 minutes.
3. Place the green leaves in a bowl, top first with lentils and then with greens and egg.
4. Sprinkle with olive oil, balsamic vinegar, salt and peppers.