# data[].attributes.body
Looks similar to the above recipe, but might be easier to cut and eat..

# data[].attributes.attachment_link.readable_text
I imagine we all have women in our sphere who evoke the phrase "I Don't Know How She Does It" after the best selling novel by the same name. That's what comes to mind for me, at least, when I think of one particular friend who volunteers for more than her fair share, has a special needs child in her care, and always has a smile on her face. It's what I was thinking recently as a listened to an interview with Shonda Rhimes, the writer/creator behind Grey's Anatomy and Scandal, who also happens to be raising three children on her own. And it's what I thought when I learned that the cook behind today's recipe, Sonali Ruder, is not just a mother and food blogger, but an emergency room physician, who, by the way, just published a cookbook.

I don't know how she does it.

It makes sense to me that Sonali created a recipe like this. It's exactly what a busy parent needs, especially this time of year when life gets even busier. This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. It's also plainly delicious. I think the only thing this recipe doesn't do is clean up after itself (how inconsiderate).

The recipe comes from Sonali's new Natural Pregnancy Cookbook (Hatherleigh Press, 2015), which features over 125 recipes and a bundle of smart and practical information about eating during pregnancy. Like the recipes on her blog, the ones in her book are wholesome and inspiring. And while the book is written for the nine months of pregnancy, the recipes are just as suitable for life before and after the baby is born.

As for this particular dish, to my mind, it's superior to traditional lasagna in every way. I found it easier to make, it's not heavy in the way that lasagne so often is, and it delivers of boatload of nutrition. One piece provides:

Nearly half your daily needs for calcium

16 grams of protein

4 grams of fiber

A decent dose of iron

All at just 244 calories

In case you don't know how to cut, seed, and shred a spaghetti squash (as well as a how-to in case you want to cook it in the microwave) you can check out this post.

It's good stuff, and whether you're preganant or not, it may be what's called for on those ""I don't know how she does it" sort of days. We all have them.

A Healthy, No-Pasta Spin on Lasagna: Spaghetti Squash Lasagna. #glutenfree Click To Tweet

Spaghetti Squash Lasagna

# data[].attributes.attachment_link.title
Spaghetti Squash Lasagna is a healthy, no-pasta spin on lasagna

# data[].attributes.attachment_link.description
I imagine we all have women in our sphere who evoke the phrase "I Don't Know How She Does It" after the best selling novel by the same name. That's what comes to mind for me, at least, when I think of one particular friend who volunteers for more than her fair share, has a special needs child in her care, and always has a smile on her face.

# data[].attributes.attachment_link.readable_text
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.

When it comes to making weeknight meals a little easier, casseroles can't be beat. You may have already tried my Whole 30 Chicken Broccoli Casserole or Healthy Breakfast Casserole. But you can never go wrong with a good ol' lasagna right? Especially a healthy one.

So with several zucchinis left in my fridge I thought, why not make a zucchini lasagna! Not only is this version gluten-free, low-carb, keto-friendly and packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).

How To Cut Zucchini For Lasagna

You can use a mandoline, peeler or vegetable sheet cutter. But because many people don't own a vegetable sheet cutter, I'm showing you how to cut your zucchini using a mandolin or a peeler today.

I prefer a mandolin because it allows me to control the thickness of my zucchini and I find it to be faster and easier than a peeler. But it's up to you.

How To Make Zucchini Lasagna Less Watery

You may recall from my zucchini noodles post that zucchini is 95% water. That means when you cook it, it will naturally become watery. But if you're looking to have a little less juice in your lasagna, I do have a few tips:

Slice your zucchini into thinner slices: thinner slices mean less zucchini, thus less water.

Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. Then, just blot it dry with a paper towel.

Grill it to reduce the moisture: grill the zucchini for 1-2 minutes on each side.

Personally, I don't mind if my zucchini is a bit more watery. I just scoop it out with a spatula that has holes to allow any water to drain. But feel free to use the method that works best for you.

Lastly, note that this recipe also uses more zucchini than other zucchini lasagnas, as the slices are layered on top of each other. So it will come out a bit more watery than expected. I personally love biting into the chunks of zucchini, so my motto is the more the better!

What Other Veggies Can You Use In Lasagna?

The beauty of a lasagna is that you can pack it with any thin vegetables. Vegetables such as mushrooms, spinach, onions, or eggplant can be easily added as a layer. Or you can slice pumpkin or sweet potato into alternating slices with the zucchini. The possibilities are endless.

Zucchini Lasagna Ingredients

The ingredients for zucchini lasagna are pretty basic: zucchini, ground beef, pasta sauce, ricotta, parmesan, mozzarella, egg, basil and parsley. But there are a few small details to watch out for when it comes to the texture and consistency. Let's take a look:

Small vs. large zucchini: Either size will work. Just make sure you have about 2 pounds of zucchini which is about 5 small zucchinis or 3 large zucchinis.

Part skim vs. whole milk ricotta: Whole milk ricotta has a richer, creamier texture while part skim will save you some calories and fat. Both work great, it's up to you.

Mozzarella vs. parmesan: I suggest to use both! In this recipe I mix the ricotta and parmesan together and grate the mozzarella on top. I love the variety of cheeses.

How To Make Zucchini Lasagna

It's easier than you think to make zucchini lasagna. It's really all about layering. Watch the video below to see exactly how I do it, step-by-step.

1. Slice your zucchini lengthwise into slices. If you'd like to make your lasagna less watery, use one of the tips above.

2. Make your bolognese sauce in a large pan over medium high heat. Break down the ground beef into small pieces and cook until it's browned. Then, stir in the pasta sauce.

3. Make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, and some salt and pepper.

4. Spread 1/2 cup of pasta sauce onto the bottom of the casserole dish.

5. Place your zucchini slices on top of the pasta sauce, then add 1/2 of the bolognese sauce and spread 1/2 of the ricotta mix evenly on top of that.

6. Sprinkle 1/2 cup of the grated mozzarella, along with some chopped parsley and basil.

7. Repeat these layers one more time! Feel free to press down on your zucchini in the second layer to get it nice and flat.

8. Top the zucchini with a sprinkle of more herbs and 1/2 cup of grated mozzarella.

9. Pop the lasagna in the oven and let it cook for about 40 minutes. Then let it broil for 5 minutes to get a nice golden brown top.

10. Garnish with whole basil leaves and serve!

How To Store Zucchini Lasagna

Once the lasagna has slightly cooled, place it in a storage container. It can last for 3-5 days in the fridge or a couple months in the freezer. It's tasty meal prep for sure!

If You Love Zucchini Recipes...

If you still have an abundance of zucchini in your fridge, try out these recipes next!

Zucchini Lasagna Recipe (Not Watery)

Print Recipe Pin Recipe

# data[].attributes.attachment_link.title
Zucchini Lasagna Recipe (Not Watery) | Downshiftology

# data[].attributes.attachment_link.description
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.

# data[].attributes.attachment_link.readable_text
This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice - perfect to make ahead for lunch for the week as the flavors only get better overnight. It's also vegan, high in fiber, protein and only about 100 calories per serving.

I've LOVE making my chicken and lentil soup, but I was never really a fan of using lentils in a salad (I'm a picky legume eater). But the other day I bought a small lentil salad at my local health food store to try and take to the beach and really enjoyed it, but I paid twelve dollars a pound for it (for a small container). For that price I'll make it myself for a fraction of what I paid, plus this makes a lot so you'll get a few meals out of it. If you're not a fan of lentils, you can use any legume such as white beans, chick peas or a mix.

Keywords: Vegetarian Meals

Get new free recipes and exclusive content delivered right to your inbox:

# data[].attributes.attachment_link.description
This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice - perfect to make ahead for lunch for the week as the flavors only get better overnight. It's also vegan, high in fiber, protein and only about 100 calories per serving.

# data[].attributes.attachment_link.readable_text
Here's how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy dinner.

Want to make a grain bowl? Bowl meals are so popular these days, and often they're on our table because it's one of the easiest ways to turn random ingredients into a healthy dinner! But here's the thing: you can't just throw anything into a bowl. A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. It's got to have enough protein to keep you full, and a great sauce to bring it all together. Yes, there are rules to grain bowls! (Kind of.) We'll talk you through a few steps, and then show you our favorite grain bowl that makes a fast and easy dinner in 30 minutes.

How to make a grain bowl

A good grain bowl has four main elements, and plays up the contrasts between these ingredients. If you'd like, you can top with some extras (see below). A grain bowl features these major elements:

Whole grain: quinoa, rice, farro, bulgur wheat, millet, freekah,

Protein: chickpeas, black beans, white beans, tofu, tempeh, salmon, shr i mp, ahi poke, seared tuna

Vegetables (cooked or raw): tomatoes, cucumber, avocado, onions, broccoli, peppers, cauliflower, zucchini, spinach, kale, sweet potatoes, potatoes, carrots, green beans, eggplant, asparagus, cabbage, mushrooms, Brussels sprouts, roasted mixed veggies

Sauce: tahini sauce, cilantro sauce, cilantro lime ranch, lemon dill sauce, cucumber sauce, chipotle sauce, creamy cilantro dressing, green goddess dressing

Topping (optional): almonds, walnuts, pecans, pepitas, sesame seeds, feta cheese, goat cheese

Accentuate contrasts in flavor, texture and color

Texture contrasts: Whole grains are fluffy, beans and chickpeas can be soft. Think about adding a crunch with raw veggies, needs or seeds.

Color contrasts: We eat with our eyes! No one wants a brown or yellow bowl. Add colorful fresh or cooked veggies to round out the bowl! The more colors, the better.

Flavor contrasts: Using several components naturally makes flavor contrasts. Think about contrasts in elements that are savory, naturally sweet, tangy, salty, and even lightly bitter.

When you choose the elements for your grain bowl, you'll have to keep contrasts in mind! Think about textures, colors, and flavors as you pick out each of the elements. You don't want a bowl that's all mushy, drab, or all the same flavor profile. Here are a few notes:

Use a theme to tie the grain bowl together

Mediterranean style: That's the style of this easy grain bowl! It's got Mediterranean or Greek style elements like tahini sauce, chickpeas, cucumber and tomatoes.

Mexican style: Try a bowl like this Rice Bowl with rice, black beans, and cilantro sauce.

Hawaiian style: Go for a Poke Bowl vibe (or Vegan Poke Bowl).

Moroccan style: Roast up a bunch of veggies for a Roasted Vegetable Bowl with freekah and lemon yogurt sauce.

Japanese style: Try a Sushi Bowl with sushi rice, ahi tuna, and healthy veggies.

Using a vague theme can be helpful for tying a grain bowl together. It's not necessary, but using flavors that go from a specific cuisine can make for harmony in the bowl! Here are a few ideas:

Easy chickpeas: These Easy Canned Chickpeas are our trick on how to make a bland can of beans taste great in just 5 minutes! We use this trick all the time in the kitchen.

Seasoned quinoa: This Perfect Seasoned Quinoa is another trick to make quinoa taste fantastic. Put on a pot and make the rest of your components.

Mediterranean-style veggies: Grab your tomatoes, cucumber, and some Kalamata olives if you'd like.

Tahini sauce: This Tahini Sauce works for lots of different bowls: and it's perfect for this one with a Mediterranean flair.

Make this easy grain bowl...in 30 minutes!

Cook the grain in advance. Refrigerate until serving. Reheat on the stovetop lightly, or just serve it at room temperature. Rice can dry out, so when you reheat it on the stovetop, add a splash of water and then cover it so it can steam.

Cook the protein in advance. If you're making a bowl with chicken, fish, or tofu, you can cook that in advance and refrigerate until serving.

Use a grain bowl to use up leftovers! The best part about bowl meals? They're great for leftovers. Use the bowl concept to eat up leftover items you've cooked throughout the week.

This easy grain bowl is Mediterranean-inspired and takes just 30 minutes to make into a healthy lunch or dinner! Because some grains can take longer to cook, this concept can often take longer than 30 minutes if you make them all at once. This recipe is quick and easy! Make it even faster with our make-ahead tips below. It's a plant based and vegan quinoa recipe that's great for weeknight cooking. Here are the elements that make this grain bowl so quick:

Make ahead tips & meal prep ideas

Want to make a grain bowl ahead of time? Great! Because it can take a while to prepare all the components. To make the fastest healthy dinner or lunch, think about doing a few things in advance. Here are a few ideas:

Let us know how you enjoy this grain bowl in the comments below! And here are 10 more ideas to get your wheels turning.

Variations: 10 more grain bowl recipes

Here are more of our favorite grain bowl ideas! There are so many to choose from: and you can mix and match the grains and components in each.
For the grain For the grain bowl
This grain bowl recipe is...

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Easy Grain Bowl

# data[].attributes.attachment_link.description
Here's how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy dinner. Want to make a grain bowl? Bowl meals are so popular these days, and often they're on our table because it's one of the easiest ways to turn random ingredients into a healthy dinner!

# data[].attributes.body
Delicious - tip: I use about half of the oil and butter the Pioneer Woman suggests

# data[].attributes.attachment_link.readable_text
Everything's relative, isn't it?

"Ideal weight" is relative. A person might not be visibly overweight, but according to his or her own standards, he or she might feel as though he or she has gotten pudgy over the past few months. His or her jeans might feel a little tight, and he or she might catch a glimpse of himself/herself in the mirror and realize that he or she has eaten a few too many doughnuts and chocolate pies. But still, it's all relative: to a very thin person, he or she might seem a little overweight. To a very heavy person, he or she might appear just fine.

What does it all mean?

What is the truth?

If a tree falls in an empty forest, does it make a sound?

"Healthy" is relative, too. The person above might have decided that he or she needs to slightly alter the way he or she eats over the next few weeks in order to drop some blubber, but the "healthy" food he or she begins to eat might not be considered "healthy" by total health nuts and he she she he he he he she she he it....

Okay, I'm exhausted. I can't do this he/she thing anymore. It's making me hungry. My whole point is that I'm exercising, eating two brownies instead of five, and pushing away the third helping of lasagna in order to shave off a few pounds this summer-not because I want to be skinny, but because I will feel better if I do. This recipe today is an example of the kinds of things I'm eating. And because I'm not about to cut butter from my diet (what would be the point of living?) I realize that some health nuts will laugh and laugh that I'm calling this dish healthy.

To some, this isn't healthy.

To me, without the addition of pasta and cream and cheese (which would normally be added), this is total health food.

Come make it with me!

Here's what you need: no noodles, cheese, or cream in sight!

But I'm not giving up the butter. I'm just not.

Big fat shrimp. Peeled, deveined, tails left on.

I love big fat shrimp.

An ear or two of corn. Yum.

A couple of zucchini-smaller, on the thin side.

Cherry or grape tomatoes, to which I'm addicted this summer. I pop them like grapes.

A lemon...

And salt and pepper.

And...you heard me. You don't have to use this much, and you don't have to use it at all. But I need it in order for my skin to glisten.

Note: Please don't ever listen to me. Thank you.

You can also use whatever fresh herbs you might have. This is flatleaf parsley, but basil would also be yummy.

But as I wrote in Home and Garden yesterday, I'm in the throes of a Depression mentality about my basil so I won't be using any in my cooking, ever.

You also need plenty of minced garlic. I learned this trick from my friend Pam -slice peeled garlic cloves, then lay each slice flat and smash with the flat side of the knife. Smashes the garlic to smithereens!

To prep the veggies: just slice the zucchini on a slight diagonal.

Oh my gosh. Does anyone remember Fried Zucchini Zircles from Hamburger Hamlet? They were so divine.

Ree, stay on message. Fried food isn't really part of this slimming down scenario.

Thank you, Ree, for the reminder.

I love it when myself talks to me.

Next, slice the kernels off of a couple of ears of corn.

Fresh corn...

...There's just nothing like it in the world.

Finally, slice the little tomatoes in half lengthwise....

And we're ready to go!

In a large skillet, melt a little butter with an equal amount of olive oil over medium heat.

Add the minced garlic. Your kitchen is getting ready to smell like Heaven.

When the butter/oil is hot, throw in the shrimp.

Cook them for about three minutes, seasoning with salt and turning them along the way.

Then remove them to a clean plate and try not to eat them all before the rest of the meal is done.

Heat a little more butter and oil in the skillet (I got a little carried away and later removed a little butter. Do not be afraid.)

When the butter and oil are hot, add the zucchini slices in the pan in a single layer.

Flip them around and cook them for a minute or two (a minute is better than two, as you don't want the zucchini to get overly done)...

Then dump the corn kernels in the center of the pan and stir them around.

Throw in the tomatoes, add salt and freshly ground black pepper, and cook for a minute or so.

The key here is not to cook the veggies for very long. With each thing you do, just cook for a minute or so. You want the vegetables to be slightly crisp/al dente.

Finally, dump in the shrimp with any juices that may have settled on the plate. Toss around just until it's all warm, then remove skillet from the stove.

Squeeze in the juice of half a lemon. It'll give it a little summer freshness!

Heap it on a plate without guilt. There's no pasta or rice to get in the way of the healthy stuff!

Tip: While this is yummy right out of the pan, I actually like it better after it's been allowed to sit and cool down just a bit. The flavors seem to shine a little bit more when the dish isn't piping hot.

You'll love it-simple, easy, and yummy. A winning combination!

Craving Cream,
Pioneer Woman

P.S. Shiny red mixer giveaway over on Tasty Kitchen today:

Be there or be despondent.

Here's the handy dandy printable!

# data[].attributes.attachment_link.description
Everything's relative, isn't it? "Ideal weight" is relative. A person might not be visibly overweight, but according to his or her own standards, he or she might feel as though he or she has gotten pudgy over the past few months.

# data[].attributes.body
Serve with a garden salad

# data[].attributes.attachment_link.description
Easy Zucchini Pizza Bites are a great snack! https://easylowcarb.com/zucchini-pizza-bites/

# data[].attributes.body
Shrimp and White Beans and lots of leeks and lemon!

# data[].attributes.attachment_link.description
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni A good glug of your best olive oil would also be a welcome.

# data[].attributes.attachment_link.readable_text
Photo by Amanda Widis

Author Notes

My favorite Big Little Recipes show all their cards in the title. For instance, chicken noodle soup (with just chicken and noodles) or chocolate-peanut butter mousse (with just chocolate and peanut butter). Or melty cheddar tomatoes (with just, well, you get the idea).

Pretty much any variety of tomato-except for cherry or grape, which are too small-will work here. Just make sure it's in-season for the biggest flavor. The wedge size, too, is flexible. Larger wedges (figure 1 ½ inch-thick) will take slightly longer to cook, yielding meatier pieces, while thinner wedges (say, just under 1 inch) will soften and slouch quicker, ending up more delicate. Just give them a poke after a few minutes in the skillet and don't overthink it.

Likewise, sharp cheddar can make way for mild, white or yellow. You could even substitute in another cheese if that's all you have around-Monterey or pepper jack, provolone, Gruyère, anything that easily melts. (For that reason, steer clear of squeaky feta and halloumi, as well as crumbly-aged Parmesan and Pecorino Romano, in this case.)

This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that's low in ask, high in reward? Let us know in the comments. - Emma Laperruque

Prep time 5 minutes

Cook time 5 minutes

Serves 2

Ingredients

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound ripe tomatoes, cut into wedges

3 ounces sharp cheddar cheese, grated

Directions

Heat a cast-iron skillet over medium heat, then add the olive oil. When that's shimmery and hot, add the tomatoes and shake the pan so they shuffle into a single layer. Sprinkle generously with salt and pepper and let them sizzle for about 3 minutes, or until they're tender and starting to brown on the bottom. Use a wooden spoon or spatula to shuffle the tomatoes around, then cover completely with the grated cheese. As soon as most of it has melted, cut the heat. Serve straight out of the skillet with something starchy for soaking up the cheesy-tomatoey sauce.

Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.

# data[].attributes.attachment_link.description
Photo by Amanda Widis Author Notes My favorite Big Little Recipes show all their cards in the title. For instance, chicken noodle soup (with just chicken and noodles) or chocolate-peanut butter mousse (with just chocolate and peanut butter). Or melty cheddar tomatoes (with just, well, you get the idea).

# data[].attributes.body
very tasty and different from traditional 'tuna salad'

# data[].attributes.attachment_link.readable_text
Simple tuna and white bean salad, a classic combination and so easy to make!

Photography Credit: Elise Bauer

Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. We also keep well supplied with onions, including at least one red onion.

So when we are looking for a super-easy-I'm-hungry-now-and-I-don't-want-to-spend-time-cooking meal we're prepared. This combination, canned tuna with white beans and onions is classic, and so easy!

It helps to have a high quality canned tuna, packed in olive oil. If you have water-packed tuna it will still work, but you'll need to add a lot of olive oil to help it come together.

An herb or bitter of some sort is a bright addition too. Mint, parsley, arugula are all growing around our garden at some point, and depending on the season we gather what we can find. You could also use cilantro, tarragon, or rosemary.

A little Tabasco or chili pepper will give the salad a bit of zing. Try substituting the white beans with garbanzo beans. (Make homemade beans on the stovetop or in a pressure cooker if you have time!) This salad is designed for improvisation.

White Bean and Tuna Salad Recipe

Ingredients

1 cup of chopped red onions or shallots

The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)

2 five to six ounce cans of tuna packed in olive oil

2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained

1/2 cup (loosely packed) of chopped parsley or arugula, or 2 tablespoons thinly sliced mint

A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes

1/2 teaspoon freshly ground black pepper

Salt and more extra virgin olive oil to taste

Method

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
More from Elise

# data[].attributes.attachment_link.title
White Bean and Tuna Salad Recipe | SimplyRecipes.com

# data[].attributes.attachment_link.description
Photography Credit: Elise Bauer Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. We also keep well supplied with onions, including at least one red onion. So when we are looking for a super-easy-I'm-hungry-now-and-I-don't-want-to-spend-time-cooking meal we're prepared.

# data[].attributes.attachment_link.readable_text
If you're someone who's afraid of cooking seafood at home, cod is the fish for you. It's basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavor however you want. We love it served simply with some roasted potatoes and a side salad. Or break out some corn tortillas and cabbage slaw for delicious fish tacos!

Made it? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below

Nutrition (per serving): 320 calories, 41 g protein, 1 g carbohydrates, 0 g fiber, 1 g sugar, 16 g fat, 2.5 g saturated fat, 125 mg sodium

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

# data[].attributes.attachment_link.title
Lemony Baked Cod + Roast Tomatoes = Seafood Heaven

# data[].attributes.attachment_link.description
If you're someone who's afraid of cooking seafood at home, cod is the fish for you. It's basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavor however you want. We love it served simply with some roasted potatoes and a side salad.

# data[].attributes.body
Tip: add more lemon

# data[].attributes.attachment_link.title
Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon Recipe

# data[].attributes.attachment_link.description
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it’s incredibly easy to make There’s not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry…

# data[].attributes.body
Tip: May not need all the dressing, add according to your taste.

# data[].attributes.attachment_link.readable_text
This healthy Edamame Salad is tossed with a homemade Cilantro Lime Dressing for a colorful side dish that's quick, easy, and crazy delicious!

I've been building up my arsenal of make-ahead salads and have a few requirements I expect of these bad boys to earn themselves repeat status.

They need to be easy to prep, full of flavor, taste fresh the following day, and be loaded with healthy whole food ingredients. That's not too much to ask right?

Basically, any salad that earns go-to status around here has to be up for the task of cancelling out the double-chocolate brownies my neighbor Jen keeps leaving on my doorstep.
YOU'RE KILLING ME SMALLS! #butpleasekeepsendingbrownies
Today's salad rocked the above checklist and then some.

It's crazy versatile, totally tasty, and so colorful it belongs on a Lisa Frank notebook.

Oh yes, edamame salad! Though the first thing edamame reminds us of is Japanese cuisine, there are a million and one ways to prepare edamame. One example is my beloved Cilantro Lime Edamame Dip which was totally the inspiration behind this healthy side salad!

Fresh steamed Edamame is one of my favorite salad mix-ins! It's bright color and fresh flavor pair perfectly with seasonal veggies and, because it's tender-yet-firm, it is an excellent candidate for make-ahead salads and lunches. Get your. meal prep on and make this sassy side salad to pair with your favorite sandwich or wrap, or bring it a long to your next party or barbecue. It's also pretty picnic perfect if I do say so myself!

Without further adieu, let's get our salad on!

Edamame Salad with Cilantro Lime Dressing

If you're looking for a fun and flexible salad - this is it! I used gorgeous green edamame for the base (I could eat edamame salads all day long) but chickpeas, black beans, or chopped green beans would make a marvelous swap if that's what you have on hand.

Use any color peppers you have in your crisper (though bonus points for adding #ALLTHECOLORS) and have fun with it! You could even add chopped avocado cucumber which are both delicious additions!

Edamame Salad with Cilantro Lime Dressing

This healthy Edamame Salad is tossed with a homemade Cilantro Lime Dressing for a colorful side dish that's quick, easy, and crazy delicious!

I typically keep organic non-shelled edamame pods handy in my freezer at all times. Two 10 ounce packages yields approx. 2 cups of edamame, perfect for this tasty salad!
Nutrition facts below are an estimate provided by an online nutrition calculator. Estimate includes both salad and dressing.
If you get a chance to try this healthy Edamame Salad with Cilantro Lime Dressing, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can't wait to see what you whip up!

more easy edamame recipes

What's For Dinner?

Find out with our free weekly recipe newsletter!

# data[].attributes.attachment_link.title
Edamame Salad with Cilantro Lime Dressing

# data[].attributes.attachment_link.description
This healthy Edamame Salad is tossed with a homemade Cilantro Lime Dressing for a colorful side dish that's quick, easy, and crazy delicious! This tasty side salad is vegan, vegetarian, gluten-free and totally make-ahead too. Meal prep your way to an easy lunch or bring it along to your next party or barbecue.