Edamame Lentil Crunch Salad

Name: Edamame Lentil Crunch Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups shelled edamame (thawed from frozen); 2 cups canned or vacuum-packed cooked green lentils, rinsed, drained; 1 English cucumber, diced; 1 red bell pepper, diced; 1/4 cup red onion, finely diced; 1/4 cup roasted sunflower seeds; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp tahini; 2 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 garlic clove, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A vibrant no-cook salad packed with shelled edamame, ready-to-eat lentils, crunchy vegetables, and a bright lemon-tahini dressing that delivers serious plant-based protein in every bite.

15 minEasyServes 4315 cal/serving

AmericanSaladNo-CookHigh ProteinVeganMediterraneanHigh FiberHalal-friendlyKosher-styleDairy-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups shelled edamame (thawed from frozen)
2 cups canned or vacuum-packed cooked green lentils, rinsed, drained
1 English cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup roasted sunflower seeds
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp tahini
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a small bowl, whisk together 2 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth. If the dressing is too thick, add water one teaspoon at a time until pourable.
2

In a large salad bowl, combine 2 cups shelled edamame (thawed from frozen), 2 cups rinsed, drained canned or vacuum-packed cooked green lentils, 1 diced English cucumber, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
3

Pour the lemon-tahini dressing over the salad and toss to coat evenly.
4

Fold in 1/4 cup chopped fresh flat-leaf parsley, then top with 1/4 cup roasted sunflower seeds for crunch.
5

Taste and adjust seasoning. Serve immediately or refrigerate up to 3 days; add sunflower seeds just before serving to keep them crunchy.

Questions

Can I make Edamame Lentil Crunch Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Edamame Lentil Crunch Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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