Strawberry Lentil Salad with Rhubarb and Edamame
Strawberry Lentil salad with rhubarb and edamame - Refined blend that brings spring to the plate. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Lentils and edamame both contain lots of protein and fiber.
Edamame is not available everywhere - as an alternative you can easily use frozen peas instead.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2.5 g | (10 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54.6 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 59.7 mg | (63 %) | ||
| Potassium | 439.7 mg | (11 %) | ||
| Calcium | 219.3 mg | (22 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 42.3 μg | (21 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 16.3 mg |
Ingredients
- Ingredients
- 7 ozs Lentils
- 7 ozs Edamame
- 2 sticks young Rhubarb
- 9 ozs Strawberries
- 6 ozs Snow peas
- 1 Tbsp Maple syrup
- 1 Tbsp sesame oil
- 2 Tbsps lemon juice
- salt
- ¼ oz Basil (0.25 bunch)
- 4 ozs Bocconcini (Small fresh mozzarella balls)
Preparation steps
Cook the lentils in boiling water according to the package instructions until the lentils are cooked. Drain, set aside and allow to cool.
Cook the edamame in boiling salted water for 5 minutes. Drain, let it cool down and remove the beans from the pods.
Wash, clean and slice the rhubarb and strawberries. Wash, clean, and cut the snow peas diagonally in half.
Stir maple syrup, sesame oil, lemon juice, salt and pepper vigorously together. Wash basil, dab dry and chop coarsely.
Mix all ingredients with the dressing and fill 4 bowls. Divide the mozzarella between the bowls.
