Warm Lentil & Shrimp Salad
Author: Marla Hingley
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
A perfect summer salad that is light, yet hearty enough to serve for dinner.
  • 16 jumbo shrimp or prawns, peeled & deveined
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • ¼ tsp lemon zest
  • 1 bunch asparagus
  • 2 cups canned or cooked green or brown lentils
  • 16 cherry tomatoes, halved
  • 4-6 cups baby spinach, loosely packed
Tarragon Vinaigrette
  • ¼ tsp white wine vinegar
  • 1 Tbsp GF Dijon mustard
  • ½ clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup olive oil
  • ¼ cup fresh tarragon, chopped (or 1½ tsp dry)
  1. In a hot skillet combine shrimp, oil, garlic and zest. Fry until shrimp are pink and fully cooked, about 3 minutes.
  2. Broil or boil asparagus until it is tender crisp. Chop into thirds and add to skillet along with lentils, heating until lentils are warmed throughout.
  3. Remove from heat and gently stir in tomatoes and spinach.
  4. Divide into four portions and drizzle over vinaigrette.
How to cook dried lentils: For each cup of dried lentils, place into 3 cups of boiling water. Once the water returns to a boil, turn down the heat and simmer for 20-30 minutes until soft. If you are using them in a salad you may want to cook them a bit less, so they are more firm, compared to using them mashed up in a burger or something – where you would cook them until very soft (10-15 minutes longer).
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/warm-lentil-shrimp-salad/