Green Lentil Edamame Salad with Spiced Lemon Dressing
Ingredients
Lentils
-
1
cup
dry green lentils, rinsed
-
a pinch
sea salt
Spiced Lemon Dressing
-
¾
teaspoon
ground cumin
-
¾
teaspoon
ground coriander
-
¼
teaspoon
ground chilies
-
¼
teaspoon
ground black pepper
-
⅓
cup
avocado oil
-
1
teaspoon
lemon zest (plus extra)
-
¼
cup
lemon juice
-
1
tablespoon
maple syrup
-
1
teaspoon
vegan Worcestershire sauce
-
sea salt
to taste
Edamame & Assembly
-
2
cups
shelled frozen edamame, thawed
-
1
small
red onion, small dice
-
½
cup
flat leaf parsley, chopped (plus extra)
-
sea salt
to taste
-
ground black pepper
to taste
-
¼
cup
toasted sliced almonds
Instructions
- Cook the lentils in a saucepan with water and a pinch of salt until tender, about 13-15 minutes, then drain and cool slightly.
- Prepare the dressing by combining spices in a bowl, heating avocado oil, and mixing it with the spices, lemon zest, lemon juice, maple syrup, Worcestershire sauce, and salt.
- In a large bowl, combine cooked lentils, thawed edamame, red onion, parsley, salt, and pepper.
- Pour the dressing over the salad mixture and toss to combine.
- Serve topped with toasted almonds and additional parsley and lemon zest if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
12g
Sodium
200mg
Cholesterol
0mg
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