Lentil and Edamame Power Salad with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Edamame Power Salad with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Power Salad with Creamy Tahini Dressing

A colorful vegetarian salad featuring protein-packed lentils and edamame tossed with fresh mixed greens, cherry tomatoes, and red bell pepper, all brought together by a velvety, tangy dressing made with tahini and nonfat Greek yogurt. This dish delivers a satisfying crunch, a burst of tangy freshness, and a creamy finish that perfectly balances nutrient density with vibrant flavors.

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NUTRITION

452kcal
Protein
40.6g
Fat
7.8g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/3 cup shelled edamame (50g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g)

1/2 medium red bell pepper (45g)

1/2 tablespoon tahini (7g)

1/2 cup nonfat Greek yogurt (120g)

1 tablespoon lemon juice (15g)

1 garlic clove

2 tablespoons water

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare your ingredients by rinsing the baby spinach, halving the cherry tomatoes, dicing the red bell pepper, and mincing the garlic.

  • 2

    In a large bowl, combine the cooked lentils, shelled edamame, baby spinach, cherry tomatoes, and diced red bell pepper.

  • 3

    In a small bowl, mix together the tahini, nonfat Greek yogurt, lemon juice, minced garlic, and water. Whisk until the dressing is smooth and creamy. Season with salt and pepper to taste.

  • 4

    Drizzle the creamy dressing over the salad and gently toss to coat all the ingredients evenly.

  • 5

    Taste and adjust seasonings if needed, then serve immediately for a fresh, protein-packed lunch.

Lentil and Edamame Power Salad with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Edamame Power Salad with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Power Salad with Creamy Tahini Dressing

A colorful vegetarian salad featuring protein-packed lentils and edamame tossed with fresh mixed greens, cherry tomatoes, and red bell pepper, all brought together by a velvety, tangy dressing made with tahini and nonfat Greek yogurt. This dish delivers a satisfying crunch, a burst of tangy freshness, and a creamy finish that perfectly balances nutrient density with vibrant flavors.

NUTRITION

452kcal
Protein
40.6g
Fat
7.8g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/3 cup shelled edamame (50g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g)

1/2 medium red bell pepper (45g)

1/2 tablespoon tahini (7g)

1/2 cup nonfat Greek yogurt (120g)

1 tablespoon lemon juice (15g)

1 garlic clove

2 tablespoons water

Salt and pepper to taste

PREPARATION

  • 1

    Prepare your ingredients by rinsing the baby spinach, halving the cherry tomatoes, dicing the red bell pepper, and mincing the garlic.

  • 2

    In a large bowl, combine the cooked lentils, shelled edamame, baby spinach, cherry tomatoes, and diced red bell pepper.

  • 3

    In a small bowl, mix together the tahini, nonfat Greek yogurt, lemon juice, minced garlic, and water. Whisk until the dressing is smooth and creamy. Season with salt and pepper to taste.

  • 4

    Drizzle the creamy dressing over the salad and gently toss to coat all the ingredients evenly.

  • 5

    Taste and adjust seasonings if needed, then serve immediately for a fresh, protein-packed lunch.