Lentils and Vegetables + Lemon-Tahini Dressing

Ingredients

• 1/4 cup tahini
• 1/4 cup water
• 1 Tbsp. extra virgin olive oil
• 1 tsp. Dijon-style mustard
• 2 Tbsp. fresh lemon juice
• 1 small shallot, minced
• Pinch of cayenne pepper
• Salt
• pepper
• 1 cup uncooked French green lentils, picked over and rinsed
• 1 bunch of asparagus (about 2 cups), ends trimmed and sliced into 1-inch pieces
• 3 cloves garlic, minced
• 5 cups Spring greens (a combination of spinach, kale, arugula, and swiss chard)
• 1 small avocado, diced
• 4 radishes, sliced into very thin rounds
• 2 Tbsp. extra virgin olive oil
• 4 Tbsp minced red onion
• 1/4 cup pine nuts