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🥗 Fruity Lentil Salad with Strawberries, Rhubarb, and Edamame

383 kcal · 30 min · 4 servings

Ingredients

• 200 g lentils (e.g. black beluga lentils)
• 200 g edamame
• 2 stalks young rhubarb
• 250 g strawberries
• 150 g snow peas
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 2 tbsp lemon juice
• salt
• 5 g basil (0.25 bunch)
• 100 g mini mozzarella balls

Instructions

1. 1. Cook the lentils in boiling water for exactly the time stated on the package until they are tender. Drain them, set them aside, and let them cool down.
2. 2. Cook the edamame beans in boiling salted water for 5 minutes. Drain them, let them cool, and remove the beans from the pods.
3. 3. Wash the rhubarb and strawberries, trim off the tough parts, and slice them. Wash the snow peas, trim the ends, and cut them diagonally in half.
4. 4. Vigorously whisk together the maple syrup, sesame oil, lemon juice, salt, and pepper. Wash the basil, pat it dry, and chop it coarsely.
5. 5. Mix all ingredients with the dressing and fill the mixture into 4 glasses. Distribute the mozzarella on top of the glasses.

Nutrition per serving

• kcal: 383
• Protein: 25 g · Fett/Fat: 12 g · Carbs: 42 g