Edamame Lentil Crunch Salad
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.
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 clove garlic clove, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl, whisk together 2 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 clove 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.
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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.
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3
Pour the lemon-tahini dressing over the salad and toss to coat evenly.
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4
Fold in 1/4 cup chopped fresh flat-leaf parsley, then top with 1/4 cup roasted sunflower seeds for crunch.
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5
Taste and adjust seasoning. Serve immediately or refrigerate up to 3 days; add sunflower seeds just before serving to keep them crunchy.