Lentil Edamame Salad

Get setIngredients

• 2 cups (9 oz) frozen edamame beans (shelled soy beans)
• 1 avocado (*diced into bite-sized pieces)
• 1 can lentils (15 oz)
• ¼ head white cabbage (*cleaned & thinly sliced)
• 1 green onion (*cleaned & thinly sliced)
• 1 bunch of fresh cilantro (*washed & chopped)
• 2 tbsp peanut butter or tahini (*see notes)
• 1 tbsp maple syrup (*or agave)
• juice of ½ a lime (*or lemon)
• 1 tbsp toasted sesame oil
• 1 tbsp garlic powder
• ½ tsp salt
• 3+ tbsp water

Recipe yield: 3. Shown for cooking scale, not as a health score.

Make itInstructions

1. Cook edamame beans according to package instructions (if using frozen).

2. Drain lentils and rinse thoroughly.

3. In a large salad bowl, combine the edamame beans, diced avocado, lentils, shredded cabbage, sliced green onion, and chopped cilantro. Toss gently to mix.

4. Add all the dressing ingredients to a small bowl. Gradually add water, one tablespoon at a time, whisking until you reach your desired dressing consistency.

5. Pour the dressing over the salad and toss well to ensure everything is evenly coated.

6. Taste and adjust salt. We only added salt to the dressing- you might also want to add a pinch of salt to the salad as well.

Adapted from wholefoodsoulfoodkitchen.com