Uploaded January 2025 | Updated September 2026, 2 weeks ago
Learn how to make easy and healthy edamame salad that is packed with protein and vegetables.
►Full written recipe: thecookingfoodie.com/recipe/edamame-salad-recipe-healthy-and-easy
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the salad:
14 ounces (400g) Frozen Edamame, shelled
1 large Cucumber, diced
1 Bell pepper, diced
1 Avocado, diced
1/2 Red onion, chopped
1/2 cup (100g) Black lentils
For the dressing:
2 tablespoons Olive oil
2 teaspoons Sesame oil
2 tablespoons Lemon/lime juice
1 tablespoon Orange juice (optional)
1 tablespoon Maple syrup (optional)
1 teaspoon Grated ginger
Salt to taste
Pepper to taste
Directions:
1. Cook the edamame: fill a large pot with eater and bring to a boil. When boiling add the edamame, bring to a boil again. When boiling, cover and cook for 3-4 minutes. Drain and transfer to a large mixing bowl.
2. Cook the black lentils: rinse the lentils under running cold water, then, transfer to a pot, add 3-4 cups of water, bring to a boil, when boiling, reduce the heat to low and cook for 15-20 minutes, or until al dente. Drain, rinse under cold water and transfer to the salad bowl.
3. Meanwhile chop all the vegetables. Then, add then to the bowl.
4. Make the dressing: to a jar add olive oil, sesame seed oil, lemon/lime juice, maple syrup, grated ginger, salt and pepper. Close the jar and shake for a few seconds until emulsified.
5. Pour the dressing over the salad and mix until evenly combined.
6. Serve!
Learn how to make easy and healthy edamame salad that is packed with protein and vegetables.
►Full written recipe: thecookingfoodie.com/recipe/edamame-salad-recipe-healthy-and-easy
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the salad:
14 ounces (400g) Frozen Edamame, shelled
1 large Cucumber, diced
1 Bell pepper, diced
1 Avocado, diced
1/2 Red onion, chopped
1/2 cup (100g) Black lentils
For the dressing:
2 tablespoons Olive oil
2 teaspoons Sesame oil
2 tablespoons Lemon/lime juice
1 tablespoon Orange juice (optional)
1 tablespoon Maple syrup (optional)
1 teaspoon Grated ginger
Salt to taste
Pepper to taste
Directions:
1. Cook the edamame: fill a large pot with eater and bring to a boil. When boiling add the edamame, bring to a boil again. When boiling, cover and cook for 3-4 minutes. Drain and transfer to a large mixing bowl.
2. Cook the black lentils: rinse the lentils under running cold water, then, transfer to a pot, add 3-4 cups of water, bring to a boil, when boiling, reduce the heat to low and cook for 15-20 minutes, or until al dente. Drain, rinse under cold water and transfer to the salad bowl.
3. Meanwhile chop all the vegetables. Then, add then to the bowl.
4. Make the dressing: to a jar add olive oil, sesame seed oil, lemon/lime juice, maple syrup, grated ginger, salt and pepper. Close the jar and shake for a few seconds until emulsified.
5. Pour the dressing over the salad and mix until evenly combined.
6. Serve!
