Mediterranean Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Refreshing and light potato salad with lemony dijon dressing, garnished with dill and homemade cashew cream. Perfect for summer BBQ's.
Ingredients
  • 3-4 Yellow or Rustic Potatoes (Salt + Pepper)
  • 1 Bunch Asparagus
  • 1 Cup Green or Brown Lentils
  • Juice of ½ a lemon
  • 1-2 tsp dijon mustard
  • Dill to garnish
  • Cashew Cream:
  • 1 Cup Cashews
  • ½ Cup water (+ more as needed to blend)
  • ¾ Tbsp lemon juice
  • ¾ Tbsp Apple Cider Vinegar
Instructions
  1. Preheat oven to 450 F. Chop and toss potatoes with salt and pepper and bake until crispy about 35-40 minutes.
  2. Chop the asparagus and bake until crispy - about 20-30 minutes, this can also be done on the BBQ.
  3. If using fresh lentils, boil 2 cups of water, reduce to a simmer and add 1 cup of lentils. Cook with the lid on for about 15 minutes. Otherwise, drain and rinse canned lentils.
  4. To make the cashew cream blend all ingredients together.
  5. Make dressing by mixing the lemon and dijon. You can also add olive oil but I think it makes it less strong.
  6. Assemble the salad by tossing the potato, asparagus and lentils in the lemon dijon dressing. Garnish with dill and serve with cashew cream!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/potato-salad/