Edamame Lentil Salad
Make your week easier with this edamame lentil salad. Packed with plant-based protein, and meal prep friendly, it's a nutritious lunch you will look forward to all week! It's perfect for zucchini season when you have so many zucchinis you don't know how to use them up!
Quick Look: Edamame Lentil Salad
- ⏰ Prep Time: 10 minutes
- ⏳ Total Time: 10 minutes
- 🥦 Makes: 4 servings
- 🍽️ Calories: 380 per serving
- ⭐️ Nutrients: 18g fibre, 20g protein per serving
- 📖 Dietary info: high fibre, high protein, vegetarian, gluten-free, meal prep
- ❤️ Why you'll love it: it's an easy salad to through together, and actually tastes better as the days go on. It's the perfect salad to meal prep for lunch - it will keep you full and energized for hours.
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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 & bowl recipes, check out my Pesto Orzo Salad, my Asparagus Kale Salad or my healthy wild rice veggie bowl.
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Why You’ll Love this Recipe
- 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).
Ingredients You'll Need
Full ingredient measurements & instructions are in the recipe card below.
- Lentils: canned brown lentils is what I use. This salad is meant to be quick and easy to make, so canned is the way to go!
- Corn: during corn season, I will use fresh corn on the cob. However, any other time of year I use canned or frozen corn.
- Edamame: I prefer the shelled frozen edamame. I cook it in the microwave while I'm doing other things. So quick and easy.
- Fresh basil & mint: fresh herbs add so much flavour! Feel free to add more than the recipe calls for if you want.
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
- Spice: I haven't tried it, but I think some diced jalapeños would be a nice addition if you like some heat
How to Make Edamame Lentil Salad
- Step 1: Add all the ingredients into a large bowl. Drizzle on the dressing.
- Step 2: Divide into containers if you're meal prepping it, or put into a large serving bowl. Garnish with more fresh herbs. Enjoy!
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.
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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 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoon 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!
Notes
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!
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Let me know if you give this protein-packed salad recipe a try!