Name: Lentil Walnut Crunch Salad with Edamame and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup cooked Lentils; 0.5 cup shelled Edamame; 0.25 cup cooked Quinoa; 1 tablespoon chopped Walnuts; 1 cup chopped Kale; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Lentil Walnut Crunch Salad with Edamame and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crunch Salad with Edamame and Quinoa

Tossed lentils, quinoa, and edamame in a zesty lemon-dijon dressing, finished with toasted walnuts for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

27.6g

Fat

10.6g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

0.8 cup cooked Lentils

0.5 cup shelled Edamame

0.25 cup cooked Quinoa

1 tablespoon chopped Walnuts

1 cup chopped Kale

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large bowl, combine the cooked lentils, quinoa, and shelled edamame.
2
Add the finely chopped kale and toss to distribute evenly.
3
In a small jar, whisk together the lemon juice and Dijon mustard to create the dressing.
4
Pour the dressing over the salad and mix until well coated.
5
Top with the chopped walnuts just before serving for maximum crunch.