Edamame Salad Recipe (Healthy and Easy) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
