Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

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

Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

Sautéed seitan crumbles tossed with chilled lentils, edamame, and cucumber in a bright, zesty lemon-tahini dressing.

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NUTRITION

159kcal
Protein
25.6g
Fat
2.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 oz Seitan

2 tbsp Edamame

1 tbsp Lentils

1/4 cup Cucumber

1 tsp Nutritional Yeast

1/4 tsp Tahini

2 tsp Lemon Juice

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PREPARATION

  • 1

    Whisk the lemon juice, tahini, and nutritional yeast in a small bowl until smooth to create a light dressing.

  • 2

    Finely crumble the seitan and sear in a dry non-stick skillet over medium heat until the edges are golden and crisp.

  • 3

    In a medium mixing bowl, combine the cooked lentils, shelled edamame, and diced cucumber.

  • 4

    Add the seitan crumbles to the bowl and drizzle with the prepared lemon-tahini dressing.

  • 5

    Toss all ingredients together until evenly coated and serve immediately for the best texture.

Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

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

Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame Crunch Salad with Lemon Tahini Dressing

Sautéed seitan crumbles tossed with chilled lentils, edamame, and cucumber in a bright, zesty lemon-tahini dressing.

NUTRITION

159kcal
Protein
25.6g
Fat
2.2g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 oz Seitan

2 tbsp Edamame

1 tbsp Lentils

1/4 cup Cucumber

1 tsp Nutritional Yeast

1/4 tsp Tahini

2 tsp Lemon Juice

PREPARATION

  • 1

    Whisk the lemon juice, tahini, and nutritional yeast in a small bowl until smooth to create a light dressing.

  • 2

    Finely crumble the seitan and sear in a dry non-stick skillet over medium heat until the edges are golden and crisp.

  • 3

    In a medium mixing bowl, combine the cooked lentils, shelled edamame, and diced cucumber.

  • 4

    Add the seitan crumbles to the bowl and drizzle with the prepared lemon-tahini dressing.

  • 5

    Toss all ingredients together until evenly coated and serve immediately for the best texture.