This edamame lentil salad is a plant-based protein packed meal with fresh herbs and a flavourful dressing. I’ve snuck some zucchini in there, so it’s a great way to use up some of those zucchinis you have in your garden!
If you’re looking for other salad recipes, check out my Pesto Orzo Salad and my Asparagus Kale Salad.
Why you’ll love this edamame lentil salad
- Easy: this salad is so easy because you can use canned or frozen ingredients if you want to save time. If you want to use fresh corn on the cob, great! If not, use frozen or canned. If you want to use dried lentils, and cook them, awesome! If not, canned is fine. I like to cook the edamame in the microwave which means you don’t need to turn on the stove!
- Meal prep: since this salad isn’t lettuce based, it will last a couple days. If you want to meal prep it, I suggest making extra dressing, and add a little more fresh dressing each day.
- Balanced: this salad has everything to be a balanced meal – protein (lentils, and edamame), vegetables (zucchini), carbs (corn) and healthy fats (olive oil).
What you need to make this edamame lentil salad
This recipe is so easy, and while it uses a lot of summer ingredients, it’s a salad that could be made any time of year. All the ingredient quantities are in the recipe card below.
- zucchini
- brown lentils (dried and cooked, or canned)
- corn (sliced off the cob, canned or frozen)
- edamame
- fresh basil & mint
- feta cheese
- lemon juice, Dijon mustard, honey, shallot and olive oil
Substitutions & Additions
Substitutions
- Make it dairy free: omit the feta cheese, or use a dairy free cheese
- Switch the vegetables: if you don’t have zucchini, or don’t like zucchini, you could use cucumber instead
- Make it vegan: you can use maple syrup in the dressing instead. For the cheese, either omit or use a dairy-free cheese
Additions
- Spice: I haven’t tried it, but I think some diced jalapeños would be a nice addition if you like some heat
Edamame Lentil Salad FAQs
Edamame lentil salad is a protein-packed, plant-based salad made with lentils, edamame, vegetables, herbs, and a light dressing. It’s hearty, nutritious, and perfect as a side salad.
Yes! Store in an airtight container in the fridge for up to 3–4 days. The flavours improve as they meld together.
Yes! It’s high in plant-based protein, fibre, vitamins, and minerals. It’s a balanced, filling, and nutrient-dense salad.
Yes! Quinoa, farro, or bulgur can make the salad heartier.
It’s best served cold or at room temperature, but it can also be lightly warmed if preferred.
Edamame Lentil Salad
Ingredients
- 1 cup edamame, cooked
- 1 cup brown lentils, cooked (or canned, drained & rinsed)
- 1 cup zucchini, diced
- 1 cup corn (either sliced off the cob, frozen or canned)
- ½ cup feta, crumbled
- 1 small handful fresh mint, finely sliced
- 1 small handful fresh basil, finely sliced
Dressing
- 1 small shallot, diced finely
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 Tbsp olive oil
- ½ lemon, juiced
- pinch of salt
Instructions
- Add all the dressing ingredients to a small bowl or mason jar. Combine well. Taste and adjust based on your preference.
- Add all salad ingredients into a large bowl. Toss to combine well.
- Add the dressing, toss to coat.
- Serve cold, and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
If you’re looking for more salad and salad dressing recipes I have just the thing. My Summer Salads Recipe Book includes 21 super simple salad recipes that are perfect for summer. They all take 30 minutes or less to make, and are perfect for meal prepping during the week or bringing to a backyard BBQ. It’s completely free and you can grab your copy right here.
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