Asparagus & Cucumber Balsamic Salad

Health Highlights

Ingredients

6 cup	Asparagus (trimmed and sliced in half lengthwise))
3 tbsp	Balsamic vinegar
2 tbsp	Avocado oil
1 tsp	Maple syrup (tbsp)
1 clove(s)	Garlic (minced)
1 cucumber(s)	Cucumber (large, diced)
2 cup	Lentil medley, raw (cooked, drained and rinsed))
1/2 cup	Pumpkin seeds (pepitas) (toasted)

Bring a large pot of water to a boil. Add the asparagus and boil for about 3 to 4 minutes or until tender. Strain the water off of the asparagus then place them in a bowl full of cold water. Set aside while you prepare the rest. (Note: You could also grill or roast the asparagus.)
Combine balsamic vinegar, 2 tbsp oil, maple syrup and minced garlic in a jar. Season with a pinch of sea salt and black pepper. Seal with a lid, shake vigorously and set aside.
In a large salad bowl combine asparagus, cucumber, lentils, and pumpkin seeds. Add the desired amount of dressing and toss well to combine. Divide into bowls and enjoy!

Calories 1776

Calories from fat 426

Calories from saturated fat 63

Total Fat 47 g

Saturated Fat 7 g

Trans Fat 0

Polyunsaturated Fat 10.3 g

Monounsaturated Fat 27.4 g

Cholesterol 0

Sodium 56 mg

Potassium 4971 mg

Total Carbohydrate 284 g

Dietary Fiber 140 g

Sugars 42 g

Protein 123 g

Meat Alternative	5.5
Vegetables	20.6