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Edamame Salad Recipe

Edamame Salad Recipe
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This Edamame Salad Recipe is a quick and nutritious dish that bursts with flavor, making it ideal for picnics, potlucks, or a refreshing lunch at home. In just 15 minutes, you can enjoy a vibrant blend of fresh vegetables and protein-rich edamame, all tossed in a delightful Asian-inspired dressing. The salad not only satisfies your taste buds but also offers a healthy dose of plant-based nutrition. With its versatility, you can serve it as a main course or as a side dish alongside grilled meats. Plus, it’s perfect for meal prep—just layer ingredients in mason jars for easy grab-and-go lunches!

Ingredients

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  • 3 tablespoons rice vinegar
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon sriracha (or to taste)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon maple syrup (or to taste)
  • 1 medium-large English cucumber (diced (about 2 cups))
  • 12 ounces frozen shelled edamame (thawed according to packet instructions, and dried)
  • 1 large red bell pepper (diced (about 2 cups))
  • 1 cup cooked black lentils (use canned or cook until al dente)
  • 4 green onions (thinly sliced)
  • 1/2 cup chopped cilantro
  • 4 teaspoons sesame seeds
  • 4 tablespoons hemp seeds (optional)
  • 1 medium lime (juice)
  • Salt to taste

Instructions

  1. Prepare the Dressing: In a mixing bowl, whisk together rice vinegar, tamari, sriracha, ground ginger, olive oil, and maple syrup until smooth. Set aside.
  2. Assemble the Salad: In a large mixing bowl, combine thawed edamame, diced cucumber, diced red bell pepper, cooked lentils, sliced green onions, chopped cilantro, and sesame seeds. Pour the dressing over the salad and mix thoroughly. Squeeze fresh lime juice on top and season with salt to taste.
  3. Serve: Enjoy immediately or refrigerate for about 30 minutes to let flavors meld.

Nutrition

Find it online: https://chefangelina.com/edamame-salad-recipe/