There’s something so refreshing about crunchy cucumbers tossed in a sesame-ginger dressing—especially when the sun’s beating down and you need a meal that doesn’t feel like a chore. This Cucumber Edamame Salad is my warm-weather go-to: crisp, cooling, and surprisingly satisfying, all without turning on the stove. What really makes it special? That velvety avocado and punchy, umami-rich dressing it’s like sushi meets summer picnic in the best way.
One of the biggest reasons I started making this regularly was to clean up my lunches. I wanted something quick, flavorful, and weight-loss-friendly but without giving up joy on the plate. And honestly? This checks every box.
The edamame brings plant-based protein to the mix (about 17g per cup, for those keeping track), making it a favorite among meal preppers and health-conscious foodies alike. The sesame oil adds a nutty depth, while Aleppo pepper gives just the right tingle of warmth.
Pair it with Grilled Chicken Kabobs or Chicken Fried Rice for a complete and nourishing meal that doesn’t weigh you down. It’s no wonder this dish is trending it looks good, tastes better, and actually keeps you full.
Have your own twist on it? I’d love to hear how you make this salad your own.
Why This Is My Go-To Recipe?
- Clean Eating That Actually Tastes Good: I first made this during a clean eating challenge, and honestly it was the lunch I craved. Way better than the usual sad salad routine.
- Sushi Vibes Without the Fuss: The flavors remind me of a deconstructed sushi roll. It’s fresh, savory, and hits all the right notes no rolling mats or raw fish required.
- Flexible with What You’ve Got: No avocado? I’ve tossed in radishes or shredded cabbage instead, and it still works like a charm. This salad forgives your fridge situation.
- Weight-Loss Friendly & Genuinely Satisfying: It’s packed with plant protein and fiber, but still feels light and clean. Perfect for staying on track without sacrificing flavor.
- Quick to Prep, Great for Leftovers: Meal-prep magic: it takes minutes to throw together and keeps well in the fridge even with avocado! Total weekday win.
Cucumber Edamame Salad Recipe
Equipment
- Mixing bowl
- Whisk or small jar (for dressing)
- Sharp Knife
- Cutting Board
- Measuring spoons
- Serving spoon or tongs
Ingredients
Sesame-Ginger Dressing:
- 3 Tbsp. avocado oil
- 3 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 tsp. lower-sodium tamari or soy sauce
- 1 1/2 tsp. freshly grated ginger
- 1 garlic clove grated or minced
Cucumber Edamame Salad:
- 1 lb. English or Persian cucumbers
- 1 cup shelled edamame I use frozen/thawed
- 1 large avocado cut into cubes
- 1/2 cup thinly sliced green onion
- 2 Tbsp. toasted sesame seeds
- A pinch of Aleppo pepper flakes
- Optional: 2 to 3 Tbsp. thinly sliced fresh basil
Instructions
- Whisk all sesame-ginger dressing ingredients in a small bowl or shake in a jar.
- Slice cucumbers into thin half-moons or quarters.
- Cube avocado and thinly slice green onions.
- Add cucumbers, edamame, avocado, and green onions to a large mixing bowl.
- Pour in the dressing and gently toss everything together.
- Sprinkle with sesame seeds and a pinch of Aleppo pepper flakes.
- Optional: Add fresh basil for extra flavor.
- Serve immediately or chill for 10 minutes before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 260kcal |
| Carbohydrates | 11g |
| Protein | 4g |
| Fat | 18g |
| Sugar | 3g |
| Sodium | 225mg |
Creative Variations (Beyond the Basics)
- Add Furikake for Crunch & Umami:
Sprinkle a little furikake seasoning (a Japanese rice topper with seaweed and sesame) just before serving it gives a fun crunch and a subtle ocean-y depth. - Try Pickled Ginger or Daikon:
Thin slices of pickled ginger or daikon add a tangy-sweet zing that balances the creamy avocado and sesame oil perfectly. A great option if you love sushi flavors. - Swap Soy Sauce with Coconut Aminos + Lime:
For a slightly sweeter, gluten-free profile, use coconut aminos and add a squeeze of lime. It brightens the whole salad without overpowering it. - Roasted Edamame for Texture Twist:
Roast your edamame in the oven with a little olive oil and garlic powder for a crisp bite. Adds a contrasting crunch and toasty flavor that’s super satisfying. - Chili Crisp Drizzle (For Heat Lovers):
A small spoonful of chili crisp on top creates an addictively spicy, savory note especially amazing if you’re pairing the salad with mild mains. - Nori Sheets Torn by Hand:
Add a few torn nori (seaweed) sheets right before serving for a sushi-roll vibe. It melts into the salad and gives you a bold umami layer. - Basil + Mint Combo for Herbal Depth:
Don’t just stop at basil try mixing in fresh mint too. The herbal combo elevates the salad to something you’d expect at a high-end spa lunch.
Quick Questions?
Q: Can I make this salad ahead of time?
Ans: Yes! Just leave out the avocado until you’re ready to serve. The rest holds up great for 1–2 days in the fridge.
Q: Is it okay to use regular cucumbers instead of Persian or English?
Ans: Absolutely just peel them and remove the seeds for the best texture and mild flavor.
Q: What protein can I add to make it a full meal?
Ans: Grilled chicken, shrimp, or even seared tofu work beautifully. I sometimes toss in a soft-boiled egg too!
Q: How spicy are Aleppo pepper flakes?
Ans: They’re mild and fruity less heat than red chili flakes. If you like spice, feel free to add more or swap with chili crisp.
Q: Can I use frozen edamame straight from the bag?
Ans: Let it thaw first! You don’t need to cook it just run it under warm water or let it sit at room temp.
Q: Does the dressing store well?
Ans: Yes, the sesame-ginger dressing lasts 5–6 days in the fridge. I often double it for the week it’s so versatile!
