Edamame Salad Recipe (Healthy and Easy) Recipe

Introduction

This Edamame Salad is a fresh, vibrant dish that’s both healthy and easy to prepare. Packed with protein-rich edamame and nutrient-filled vegetables, it makes a perfect light lunch or side dish any day of the week.

Ingredients

• 14 ounces (400 g) frozen shelled edamame
• 1 large cucumber, diced
• 1 bell pepper, diced
• 1 avocado, diced
• ½ red onion, chopped
• ½ cup (100 g) black lentils, uncooked
• 2 tablespoons olive oil
• 2 teaspoons sesame oil
• 2 tablespoons lemon or lime juice
• 1 tablespoon orange juice (optional)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon grated ginger
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Fill a large pot with water and bring to a boil. Add the frozen edamame, return to a boil, then cover and cook for 3-4 minutes. Drain and transfer the edamame to a large mixing bowl.
2. Step 2: Rinse the black lentils under cold running water. Place them in a pot with 3-4 cups of water and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until al dente. Drain, rinse with cold water, and add to the bowl with the edamame.
3. Step 3: Chop the cucumber, bell pepper, avocado, and red onion. Add all the vegetables to the mixing bowl.
4. Step 4: In a jar, combine olive oil, sesame oil, lemon or lime juice, orange juice (if using), maple syrup (if using), grated ginger, salt, and pepper. Close the jar tightly and shake for a few seconds until the dressing is well emulsified.
5. Step 5: Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Step 6: Serve immediately and enjoy this refreshing, wholesome salad.

Tips & Variations

• Swap black lentils for green or brown lentils if preferred; just adjust cooking times accordingly.
• For extra crunch, add toasted sesame seeds or chopped nuts like almonds or walnuts.
• If you don’t have fresh ginger, a small pinch of ground ginger can work in a pinch.
• Try adding fresh herbs such as cilantro or parsley for a flavor boost.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, consider keeping the dressing separate and adding it just before serving. The avocado may brown if refrigerated for too long, so it’s best to consume the salad fresh or within a day. Reheat is not recommended, as this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, you can use fresh edamame; simply boil the pods until tender, shell them, and follow the recipe as usual.

Is this salad suitable for meal prep?

It can be prepared ahead, but for the best texture and taste, keep the dressing separate and add it just before eating. Avocado is best added fresh to avoid browning.

Edamame Salad Recipe (Healthy and Easy) Recipe

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4.8 from 306 reviews

This Edamame Salad is a healthy and easy-to-make dish packed with protein-rich edamame and black lentils, complemented by fresh vegetables like cucumber, bell pepper, avocado, and red onion. Tossed in a zesty dressing of olive oil, sesame oil, citrus juices, and ginger, this salad is perfect for a light lunch or a nutritious side.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Healthy, Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 14 ounces (400 g) Frozen Edamame, shelled
• 1 Large Cucumber, diced
• 1 Bell Pepper, diced
• 1 Avocado, diced
• ½ Red Onion, chopped
• ½ cup (100 g) Black Lentils, uncooked

Dressing Ingredients

• 2 tablespoons Olive Oil
• 2 teaspoons Sesame Oil
• 2 tablespoons Lemon or Lime Juice
• 1 tablespoon Orange Juice (optional)
• 1 tablespoon Maple Syrup (optional)
• 1 teaspoon Grated Ginger
• Salt to taste
• Pepper to taste

Instructions

1. Cook the Edamame: Fill a large pot with water and bring it to a boil. Add the frozen shelled edamame to the boiling water. Once boiling again, cover the pot and cook for 3-4 minutes until tender. Drain the edamame and transfer it to a large mixing bowl.
2. Cook the Black Lentils: Rinse the black lentils under cold running water. Transfer them to a pot and add 3-4 cups of water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until al dente. Drain and rinse the lentils under cold water to cool them down. Add them to the mixing bowl with the edamame.
3. Prepare the Vegetables: While the legumes are cooking, chop the cucumber, bell pepper, avocado, and red onion. Once chopped, add all vegetables to the bowl containing the edamame and lentils.
4. Make the Dressing: In a jar or small bowl, combine olive oil, sesame oil, lemon or lime juice, optional orange juice and maple syrup, grated ginger, salt, and pepper. Close the jar tightly and shake vigorously for a few seconds until the dressing is well emulsified.
5. Toss the Salad: Pour the prepared dressing over the salad ingredients in the mixing bowl. Mix thoroughly to ensure everything is evenly coated with the dressing.
6. Serve: Serve the salad immediately or chill it briefly to enhance the flavors before serving. Enjoy this refreshing and nutrient-dense salad as a meal or a side dish.

Notes

• Cook lentils until al dente to maintain some texture in the salad.
• Maple syrup and orange juice in the dressing are optional but add a subtle sweetness which balances the tangy citrus and spicy ginger.
• Use fresh ginger for the best flavor in the dressing.
• The salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
• For a vegan option, the salad is naturally vegan and gluten-free.

Keywords: Edamame salad, healthy salad, vegan salad, black lentils, easy salad recipe, nutritious lunch