Edamame Lentil Salad
This easy edamame lentil salad is a plant-based protein packed meal! A flavourful salad and perfect for meal prep.
Servings: 4 servings
Calories: 379kcal
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 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
EDAMAME: I cook my edamame in the microwave. I add it to a bowl, add enough water to cover it, and then cook until it's hot. This method is much easier and faster than boiling on the stove.
CORN: I love making this recipe during the summer when fresh corn is in season, so I use corn off the cob. But canned or frozen corn kernels work just as well.
MAKE IT DAIRY FREE: omit the feta cheese, or use a dairy-free cheese.
MAKE AHEAD: this is a perfect meal prep meal. It will last up to 4 days in the fridge. You can add dressing ahead of time, but I like to reserve a some to add more right before I eat it.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 46g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 234mg | Potassium: 827mg | Fiber: 18g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 5mg
